Ingredients:

  • ½ cup Soy Sauce (low sodium preferred)
  • ½ cup Mirin (sweet rice wine)
  • ¼ cup Sake (cooking or drinking)
  • 3 Tbsp Granulated Sugar
  • 5 lbs Boneless, Skinless Chicken Thighs (680 g), trimmed
  • 6 stalks Spring Onions (Scallions), white and light green parts only
  • 16 Bamboo Skewers
  • 1 tsp Vegetable Oil (high smoke point)
  • 1 tsp Toasted Sesame Seeds (optional)
  • Shichimi Togarashi (Japanese seven spice, to taste)

Instructions:

  1. Phase I: Preparing the Tare Sauce. In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Heat the mixture over medium-high heat, stirring until the sugar is fully dissolved. Bring the mixture to a gentle boil.
  2. Reduce the heat to a steady simmer (medium-low) and cook for 10–15 minutes, or until the sauce has reduced by about one-third and lightly coats the back of a spoon. It should have a syrupy consistency.
  3. Remove the tare sauce from heat. Once cooled slightly, pour half of the tare into a shallow dipping dish for glazing. Keep the remaining half in the saucepan—this reserved sauce is the 'safe' serving sauce, ensuring no cross-contamination.
  4. Phase II: Prepping the Chicken and Skewering. Soak the bamboo skewers in cold water for at least 30 minutes to prevent burning. Cut the chicken thighs into uniform 1-inch (2.5 cm) cubes.
  5. Assemble the skewers (Tori Negima Style): Thread the chicken pieces onto the soaked skewers, alternating with 1-inch pieces of spring onion. Aim for 3–4 chicken pieces per skewer, packed snugly.
  6. Phase III: Grilling and Glazing. Preheat your grill or set your oven broiler to high (4-6 inches from the heat). Line a baking sheet with foil and brush the rack or foil lightly with vegetable oil.
  7. Initial Cook (The Foundation): Place the skewers on the hot grill/broiler. Cook for 4–5 minutes, turning once, until the chicken is pale and mostly cooked through, but not yet browned.
  8. First Glaze: Remove the skewers from the heat. Dip or brush the half-cooked chicken heavily with the prepared tare glaze (from the dipping dish).
  9. Second Cook: Return the glazed skewers to the heat. Cook for 2–3 minutes. The glaze will begin to caramelize and bubble.
  10. Second Glaze and Finish: Turn the skewers and brush generously with a second layer of tare. Cook for another 2–3 minutes, until the glaze is deeply glossy, sticky, and slightly charred at the edges. Ensure the internal temperature reaches 165°F (74°C).
  11. Phase IV: Serving. Remove the Chicken Yakitori skewers from the heat and plate immediately. Drizzle lightly with the reserved, untouched tare serving sauce and sprinkle with sesame seeds and Shichimi Togarashi, if desired.