Chicken skewers brushed with a savory red miso and mirin paste.
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Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Cut the chicken thighs into bite-sized 1-inch cubes, ensuring they are uniform for even cooking.
In a small saucepan, combine the red miso, mirin, sake, soy sauce, brown sugar, ginger, and garlic.
Simmer the sauce over low heat for 5 minutes until thickened into a glossy glaze, then stir in the sesame oil.
Thread the chicken and scallion pieces onto the skewers, alternating between them.
Preheat your grill or broiler to medium-high heat and lightly oil the grates.
Grill the skewers for 3-4 minutes per side, brushing generously with the miso glaze during the last 2 minutes of cooking.
Remove from heat once the chicken is charred and cooked through, and sprinkle with shichimi togarashi if desired.
