Yakitori

What to get ready

• Chicken thighs 720 g
• Spring onion 160 g
• Soy sauce 80 ml
• Mirin 80 ml
• Cooking sake 60 ml
• Sugar 32 g
• Black pepper 2 g

Method

1. 1 Simmer soy sauce, mirin, sake, and sugar over low heat for 10 minutes until the tare sauce thickens.
2. 2 Cut the chicken thighs into 3 cm square pieces, and cut the scallions into 3 cm sections.
3. 3 Skewer the chicken and scallions alternately onto bamboo skewers that have been soaked in water.
4. 4 Grill over charcoal for 4 minutes, turning frequently until the chicken skin is golden brown.
5. 5 Brush with tare sauce and bake for another 3 minutes, repeating twice for a glossy finish.
6. 6 Sprinkle with pepper and serve hot.

With an appliance

• Oven 37 min

  Replace steps 4-5: place skewers on the racks of the 230-degree oven, bake for 5 minutes, then brush with tare sauce and add another 4 minutes, rotating the tray halfway through; the sauce will brown evenly, you don't need to turn them constantly, but there will be no smoky smell.