Ingredients:

  • ½ cup reduced sodium Soy Sauce
  • ½ cup Mirin (sweet rice wine)
  • ¼ cup Sake (cooking or drinking)
  • ¼ cup packed Granulated Sugar
  • 1 inch piece sliced Ginger
  • 5 lbs (680 g) Boneless, Skin-on Chicken Thighs
  • 2–3 stalks Spring Onions (optional/for garnish)
  • Shichimi Togarashi (Japanese 7-spice), To taste (optional)

Instructions:

  1. Prepare the Tare (Glaze): In a small saucepan, whisk together the soy sauce, mirin, sake, sugar, and sliced ginger.
  2. Simmer and Reduce: Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Lower the heat to a gentle simmer and allow the sauce to reduce by about 1/3, until it is slightly syrupy (approx. 15–20 minutes).
  3. Strain and Divide: Remove the ginger. Pour the finished Tare into two bowls: Bowl 1 (The cooking/basting bowl) and Bowl 2 (The finishing/serving sauce). Set aside.
  4. Prepare the Chicken: Cut the chicken thighs (including the skin) into uniform, approximately 1-inch (2.5 cm) cubes.
  5. Thread the Skewers: Thread the chicken pieces onto soaked skewers, using two parallel skewers for each Yakitori for stability. Refrigerate the finished skewers for 30 minutes (optional but recommended).
  6. Grill Initial Cook: Preheat your grill for medium, steady heat and lightly oil the grates. Place the skewers on the grill. Cook for 3–4 minutes per side, turning frequently, until the chicken is mostly cooked through and nicely browned.
  7. The First Glaze: Using Bowl 1 of the Tare, brush the skewers heavily on all sides. Grill for 1–2 minutes, watching carefully so the glaze doesn't burn. Flip, glaze the other side, and cook for another 1–2 minutes.
  8. Repeat Glazing and Serve: Repeat the glazing process once more for an extra sticky finish. The internal temperature should reach 165°F (74°C). Transfer the finished Yakitori to a clean platter. Drizzle lightly with Bowl 2 (the serving sauce). Garnish with sliced spring onions and a pinch of Shichimi Togarashi.