Yakitori with Homemade Sauce

Ingredients

• 1/2 cup soy sauce (use gluten-free soy sauce for GF)
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup water
• 2 tsp brown sugar, packed and leveled off
• 2 Tokyo negi (naga negi; long green onion) or 9 green onions
• 1 lb boneless, skinless chicken thighs, at room temperature
• Neutral oil for brushing the wire rack
• Shichimi togarashi (Japanese seven spice), optional for a spicy kick

Instructions

1. Soak 10-12 five-inch bamboo skewers in water for 30 minutes (or at least 10 minutes while prepping ingredients).
2. Separate the green part of the Tokyo negi from the white and light green parts. Cut the white and light green parts into 1 1/4-inch pieces. Cut the green parts in half crosswise.
3. To make the yakitori sauce (tare), add soy sauce, mirin, sake, and water to a small saucepan.
4. Add brown sugar and the green part of the Tokyo negi to the saucepan.
5. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer uncovered until the sauce reduces to one-third of its original volume, about 30 minutes. Let cool to room temperature before using. The sauce will thicken with a glossy shine as it cools.
6. Cut chicken thighs into 1 1/4-inch squares.
7. On a flat work surface, fold a slice of chicken in half. Holding the skewer at a 45-degree angle, pierce the side of the folded meat. Tilt the skewer down parallel to the work surface and thread it through. Position the chicken next to the handle.
8. Add a piece of Tokyo negi perpendicular to the skewer, packing it snugly next to the chicken piece.
9. Continue alternating chicken and negi, ending with chicken. Each 5-inch skewer will hold about 3 chicken slices and 2 negi pieces.
10. Line a baking sheet with aluminum foil. Place an oven-safe wire rack on top and grease with neutral oil.
11. Place skewers on the rack in two rows with handles resting along the edges. Cover handles with folded strips of aluminum foil to prevent burning.
12. Turn broiler to high (550°F) with rack positioned in the middle of the oven, about 8 inches from the heating element. Wait 3-5 minutes until hot.
13. Place skewers under the broiler and broil for 6 minutes.
14. Brush the meat and negi with yakitori sauce. Flip skewers carefully with tongs and brush sauce on the other side. Continue to broil for 3-4 minutes to caramelize the sauce.