Ease of preparation rating: Medium.
Yield: 4 servings
Ingredients
½ cup (120ml) mirin
½ cup (120ml) soy sauce
¼ cup (60ml) dry sake
2 tablespoons (30ml) brown sugar
8 large scallions, cut into 1 inch strips
3 cloves garlic, crushed
1 piece ginger, peeled and thinly sliced
2 chicken thighs, skinless and boneless
2 chicken breasts, skinless and boneless
Method
Make yakitori sauce by mixing mirin, soy sauce, sake, brown sugar, green parts of scallions, ginger, garlic and 1 cup (240ml) of water in a sauce pan.
Bring to a boil over medium-high heat, and reduce by half. This should take approximately 1 hour.
Remove from heat, strain and let cool.
Meanwhile, soak 8 wooden skewers in water for a few minutes, and drain.
Cut chicken into large cubes.
Through each skewer, alternately run 4 pieces of chicken and 3 pieces of the white parts of the scallions.
Heat grill over medium-high heat.
Add skewers, and cook for 3-4 minutes.
Turn, and grill for another 3-4 minutes, until all sides are golden brown.
Glaze yakitori sauce over the skewer, turn, and glaze again every 30 seconds.
After 2 minutes, and once the skewers are well glazed, remove from the heat.
Transfer to a serving plate.
Drizzle with leftover yakitori sauce, and serve hot.