Negimaki

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Step 1

1. wash, pat dry scallions, trim roots, remove outer leaf (keep to use as twine)

Step 2

2. In a small bowl combine: terixeyaki sauce, soy sauce, garlic, sriracha, hot chili oil, and mirin. Set aside

Step 3

3. Pound to thighs to 1/4 “ inch thick, salt and pepper

Step 4

4. In a medium sauce pan add scallions to boiling water, blanch 45 – 60 seconds, drop in ice bath, dry, and add to teriyaki mixture

Step 5

5. Prepare to roll thighs / remove scallions from mixture / set aside / place 1-2 scallions onto edge of chicken thigh closest to you / roll / wrap with scallion leaf / tie / place onto plate / pour remaining teriyaki mixture / coat all sides

Step 6

6. *heat grill/cast iron* (make sure grill is hot / clean / well oiled )

Step 7

7. add chicken thighs to grill or pan / cook 12-15 min (3-4 minutes a side) / pull from heat / let rest / slice