Yakitori (Chicken Skewers)

Ingredients

• 1 lb Chicken thighs, skinless and boneless
• 6 stalks Scallions (green onions)
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 cup Sake
• 2 tablespoons Sugar
• 10 pieces Bamboo skewers

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent burning.

2. 2

   In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a boil, then reduce heat and simmer until the liquid thickens into a syrup (about 10 minutes). Reserve some sauce for dipping later.

3. 3

   Cut the chicken thighs into 1-inch bite-sized pieces.

4. 4

   Cut the white and light green parts of the scallions into 1-inch lengths.

5. 5

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

6. 6

   Preheat a grill or broiler to medium-high heat.

7. 7

   Grill the skewers for about 6-8 minutes, turning occasionally, until the chicken is cooked through.

8. 8

   During the last 2 minutes of cooking, brush the skewers generously with the tare sauce multiple times to create a glossy glaze.

9. 9

   Serve immediately with the reserved sauce on the side.