Chicken thigh and scallion skewers glazed with a sweet soy tare sauce.
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Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, ginger, and garlic. Bring to a boil, then simmer for 15 minutes until the sauce thickens into a glossy glaze (tare).
Cut the chicken thighs into 1-inch bite-sized cubes and cut the scallions into 1-inch lengths, using only the white and light green parts.
Thread the chicken and scallions onto the skewers, alternating between one piece of chicken and one piece of scallion, starting and ending with chicken.
Lightly grease a grill pan or outdoor grill with vegetable oil and heat to medium-high.
Place skewers on the grill and cook for 3-4 minutes per side until the chicken is cooked through and the scallions are slightly charred.
Once the chicken is nearly done, brush the skewers generously with the prepared tare sauce and grill for an additional 30 seconds per side to caramelize.
Remove from heat, give the skewers one final brush of sauce, and serve immediately.
