Japanese Chicken and Green Onion Kebabs

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.