Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 bunches green onions, white and light green parts only, cut into 1-inch pieces
  • 0.5 cup soy sauce
  • 0.5 cup mirin
  • 0.25 cup sake
  • 0.25 cup dark brown sugar
  • 1 clove garlic, smashed
  • 1 small slice ginger, bruised
  • 0.5 tsp black peppercorns
  • 1 tbsp neutral oil

Instructions:

  1. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic, ginger, and peppercorns.
  2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let the liquid reduce by half (about 10 minutes) until it reaches a syrupy consistency. Strain into a bowl and set aside.
  3. Thread the chicken cubes and green onion segments onto pre-soaked bamboo skewers, alternating 4 pieces of chicken and 3 pieces of onion per skewer.
  4. Heat a grill pan or heavy skillet over medium-high heat with 1 tablespoon of neutral oil.
  5. Sear the skewers for 2-3 minutes per side until the chicken is golden and the onions begin to char. During the final 3-4 minutes of cooking, liberally brush the skewers with the reduced tare sauce to create a lacquered glaze. Remove when the internal temperature reaches 165°F.