At Home Yakitori

Ingredients:

• ½ cup (120 ml) soy sauce
• ½ cup (120 ml) mirin
• ¼ cup (60 ml) sake
• ¼ cup (60 ml) water
• 2 teaspoons (10 ml) brown sugar
• 9 green onions, cut into 1 inch (2.5 cm) pieces
• 1 pound (454 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
• Vegetable oil, for brushing
• 10-12x 5-inch (12.5 cm) bamboo skewers, soaked in water for 30 minutes

Method:

1. In a small saucepan combine the soy, mirin, sake, water, brown sugar, and the greens of one of the green onions. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer until the sauce reduces to ⅓ its original volume, roughly 30 minutes.
2. Thread a piece of chicken onto a skewer, followed by a piece of green onion. Continue alternating chicken and green onion, ending with a piece of chicken. The skewer should have 4 pieces of chicken and 3 pieces of green onion. Repeat with the remaining skewers.
3. Brush a wire rack set over a foil-lined baking sheet with oil. Set the broiler to high. Once hot, palace the skewers under the broiler and cook for 6 minutes.
4. Brush the meat on both sides with sauce. Continue to broil until the sauce has caramelized, 3-4 minutes more.
5. Transfer the skewers to a serving plate. Baste the chicken with the reserved sauce and serve immediately.

All recipes for Eva’s B were developed and written by Chef Eva Bee.