Ingredients:

  • lbs Boneless, skin-on Chicken Thighs, cut into 1-inch cubes
  • large Green Onions (Scallions), cut into 1-inch pieces
  • Bamboo Skewers (soaked in water for 30 minutes)
  • /2 cup Soy Sauce
  • /2 cup Mirin
  • /4 cup Sake
  • Tablespoons Granulated Sugar
  • teaspoon Toasted Sesame Seeds (for garnish)
  • Shichimi Togarashi (Optional, to taste)

Instructions:

  1. If using wooden skewers, ensure they have soaked in water for at least 30 minutes to prevent burning on the grill.
  2. Make the Tare Glaze: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a simmer over medium heat, whisking until the sugar dissolves. Reduce heat and simmer gently for 5–7 minutes until the sauce coats the back of a spoon slightly. Remove from heat and set aside.
  3. Assemble Skewers: Thread the chicken cubes and green onion pieces onto the soaked skewers, alternating the ingredients. Aim for tight packing but ensure air can circulate slightly.
  4. Prepare the Grill: Preheat the grill to medium-high heat (around 400°F / 200°C). Clean and lightly oil the grates.
  5. Initial Grilling: Place the skewers on the hot, oiled grates. Grill for 3–4 minutes per side, turning gently until the chicken starts to firm up and develop light grill marks.
  6. The Glazing Process: Once the chicken is mostly cooked (internal temp around 150°F / 65°C), begin basting generously with the Tare glaze using a pastry brush.
  7. Caramelisation: Continue grilling and flipping every minute, applying a fresh layer of Tare each time you turn. Watch closely, as the sugar in the glaze burns quickly. Cook until the internal temperature hits 165°F (74°C) and the glaze is deeply browned, sticky, and slightly charred.
  8. Rest and Serve: Remove skewers from the heat immediately. Let them rest for 2 minutes. Garnish with toasted sesame seeds and a sprinkle of Shichimi Togarashi, if using.