Ease of preparation rating: Easy
Yield: 6 servings
Ingredients:
For the chicken:
2 pounds (908 g) boneless, skinless chicken thighs, cut into 1-inch pieces
8 green onions, trimmed and cut into 1-inch pieces
¾ cup (180 ml) soy sauce
½ cup (120 ml) mirin
½ cup (120 ml) sake
½ cup (120 ml) water
2 tablespoons (30 ml) brown sugar
2 garlic cloves, grated
1-inch piece of ginger, grated
Oil, for the grill
For the rice:
1 cup (240ml) jasmine rice
11/3 (320ml) cup water
1 teaspoon (5ml) sesame oil
1 teaspoon (5ml) mirin
1 tablespoon (5ml) pinenuts
Chives, chopped, to garnish
Special equipment:
12 bamboo skewers, soaked in water or metal skewers
Pastry ring
Method:
For the chicken:
In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger.
Heat and bring to a boil, stirring.
Reduce to a simmer and cook 20 minutes, or until thickened.
Pour half into a bowl and reserve for serving.
Heat the barbeque medium-high or 375 F. (190 C).
Oil the grill.
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