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:
- 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.
- 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.
- 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.
- Brush the meat on both sides with sauce. Continue to broil until the sauce has caramelized, 3-4 minutes more.
- 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.