About the Recipe
Ingredients
1/2 cup reduced-sodium soy sauce
1/4 cup mirin
1/4 cup sake
1 Tbsp. granulated sugar
1 lb. boneless, skinless chicken thighs, cut into 1" pieces
1 bunch of scallions, white and light green parts cut into 1" pieces
Vegetable oil, for grill
Toasted sesame seeds and shichimi togarashi, for serving (optional)
Preparation
Soak 10 to 12 bamboo skewers in water for 30 minutes.
In a small pot over medium-high heat, bring soy sauce, mirin, sake, and granulated sugar to a boil. Reduce heat to low and simmer until slightly thickened, 5 to 7 minutes. Remove from heat and let cool to room temperature. Reserve 1/4 cup sauce in a small bowl.
Meanwhile, fold each piece of chicken in half and thread onto a skewer. Thread a scallion piece onto skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of scallion.
Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil. Grill skewers, turning occasionally, 4 minutes. After 4 minutes, begin brushing skewers with reserved sauce after each turn. Continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, 4 to 5 minutes more.
Step 5Arrange skewers on a platter. Using a clean brush, baste top of skewers with more sauce. Sprinkle with desired toppings.