Negima Yakitori (Chicken and Leek)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 4 stalks Tokyo negi or thick scallions
• 0.5 cup soy sauce
• 0.5 cup mirin
• 0.25 cup sake
• 2 tbsp water
• 2 tbsp brown sugar
• 1 piece garlic clove, smashed(optional)
• 1 slice fresh ginger, sliced(optional)
• 1 tsp vegetable oil

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent burning during the cooking process.

2. 2

   In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger. Simmer over medium-low heat until reduced by half and slightly syrupy.

3. 3

   Cut the chicken thighs into 1-inch bite-sized cubes and cut the negi or scallion whites into 1-inch long pieces.

4. 4

   Thread the chicken and negi onto the skewers, alternating between them, starting and ending with chicken.

5. 5

   Lightly grease a grill pan or cast-iron skillet with vegetable oil and heat over medium-high heat.

6. 6

   Place the skewers on the hot pan and cook for 3-4 minutes on one side until the chicken is browned and the negi is charred.

7. 7

   Flip the skewers and brush the cooked side generously with the reduced tare sauce.

8. 8

   Continue cooking and flipping for another 4-5 minutes, brushing with sauce frequently until the chicken is cooked through and glazed.