Yakitori

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 4 scallions, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 3 tablespoons granulated sugar
• 1 clove garlic, grated
• 1 teaspoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt
• 1 toasted sesame seeds, for garnish

Method

1. 1

   If using bamboo skewers, soak 8 to 10 skewers in water for 20 minutes to prevent burning.

   20:00 · Soak skewers
2. 2

   In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened and reduced by about a third.

   10:00 · Simmer tare sauce
3. 3

   Stir the grated garlic and ginger into the sauce and simmer 1 more minute, then remove from heat and set aside.

   1:00 · Simmer with garlic and ginger
4. 4

   Thread the chicken pieces and scallion pieces onto the soaked skewers, alternating chicken and scallion, about 4 to 5 chicken pieces per skewer.

5. 5

   Brush the skewers lightly with vegetable oil and season with the kosher salt.

6. 6

   Preheat a grill or grill pan over medium-high heat.

7. 7

   Grill the skewers, turning occasionally, until the chicken is browned and cooked through, about 10 minutes.

   10:00 · Grill skewers
8. 8

   During the last 2 minutes of grilling, brush the skewers generously with the tare sauce, turning and basting several times to build a glossy glaze.

   2:00 · Glaze skewers
9. 9

   Transfer the skewers to a platter, brush with any remaining sauce, and sprinkle with toasted sesame seeds before serving.