Miso-Glazed Yakitori

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 tablespoons red miso paste
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 6 stalks scallions, cut into 1-inch pieces
• 1 teaspoon toasted sesame oil
• 1 pinch shichimi togarashi (Japanese 7-spice)(optional)

Instructions

1. 1

   Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.

2. 2

   Cut the chicken thighs into bite-sized 1-inch cubes, ensuring they are uniform for even cooking.

3. 3

   In a small saucepan, combine the red miso, mirin, sake, soy sauce, brown sugar, ginger, and garlic.

4. 4

   Simmer the sauce over low heat for 5 minutes until thickened into a glossy glaze, then stir in the sesame oil.

5. 5

   Thread the chicken and scallion pieces onto the skewers, alternating between them.

6. 6

   Preheat your grill or broiler to medium-high heat and lightly oil the grates.

7. 7

   Grill the skewers for 3-4 minutes per side, brushing generously with the miso glaze during the last 2 minutes of cooking.

8. 8

   Remove from heat once the chicken is charred and cooked through, and sprinkle with shichimi togarashi if desired.