Negima yakitori

Method

1. 1 Simmer soy sauce with mirin, sake, and sugar until reduced by half to make tare sauce.
2. 2 Cut the white part of the green onion root into 3 cm pieces and use only the white portion.
3. 3 Cut the chicken thighs into 2.5 cm cubes, leaving the skin around each cube.
4. 4 To skewer a piece of onion between two pieces of chicken—that's the meaning of the word negima.
5. 5 Grill for 3 minutes on each side, then brush with tare sauce three times during the last 90 seconds.
6. 6 Spread the sauce only at the end because the sugar in the tare burns very quickly on the charcoal.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 8 cm above the grate, for 6 minutes, rotating every 90 seconds; brush with tare during the last 90 seconds.