Yakitori

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent charring.

2. 2

   Prepare the tare sauce by combining soy sauce, mirin, sugar, sake, minced garlic, and grated ginger in a small saucepan over medium heat, stirring until sugar dissolves, about 2 minutes.

3. 3

   Mix cornstarch with water to create a slurry, then whisk into the sauce and simmer for 1-2 minutes until slightly thickened. Then remove from heat and let cool.

4. 4

   Thread chicken pieces and scallion pieces alternately onto skewers, starting and ending with chicken, fitting about 4-5 pieces of chicken per skewer.

5. 5

   Heat grill or grill pan to high heat (around 400-450 degrees Fahrenheit or 200-230 degrees Celsius), and lightly oil the grates with vegetable oil.

6. 6

   Place skewers on the grill and cook for 2-3 minutes until the first side develops light char marks, then rotate 90 degrees and cook another 2-3 minutes.

7. 7

   Flip skewers and cook the second side for 2-3 minutes, then brush generously with tare sauce using a brush or spoon.

8. 8

   Cook for another 1-2 minutes until the sauce begins to caramelize and stick to the chicken, showing a glossy finish.

9. 9

   Flip again, brush the other side with tare sauce, and cook for another 1-2 minutes until both sides show caramelized glaze.

10. 10

    Remove skewers from grill and place on a serving platter. Garnish with sesame seeds and shichimi togarashi if desired. Serve immediately while still warm.