Classic Yakitori Negima

Ingredients

• 1 lb Chicken thighs, boneless and skinless
• 6 stalks Negi (Japanese long green onions) or thick scallions
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 cup Sake
• 0.25 cup Water
• 2 tablespoons Brown sugar
• 1 inch piece Fresh ginger, sliced(optional)
• 1 clove Garlic clove, smashed(optional)
• 12 pieces Bamboo skewers

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.

2. 2

   In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, ginger, and garlic.

3. 3

   Bring the sauce to a boil, then reduce heat and simmer for 15-20 minutes until the liquid thickens into a glossy syrup (tare).

4. 4

   Cut the chicken thighs into 1-inch bite-sized cubes and cut the white and light green parts of the scallions into 1-inch lengths.

5. 5

   Thread the chicken and scallions onto the skewers, alternating between them, starting and ending with chicken.

6. 6

   Preheat your grill or broiler to medium-high heat and lightly oil the grate.

7. 7

   Grill the skewers for 3-4 minutes per side; once the chicken is nearly cooked, begin brushing generously with the tare sauce.

8. 8

   Continue grilling and flipping for another 2 minutes, applying more sauce until the chicken is glazed, charred, and cooked through.