Yakitori Skewers - Chicken & Scallions
- 1 lb Chicken Thigh
- 2-3 Scallion, white stalk part
- 1 tsp (Optional) Nanami (Shichimi) Togarashi or Sansho Powder *1
Tare (Japanese Sauce)
- ⅔ cup Soy Sauce (Preferably Koikuchi) *2
- ¼ cup Sugar
- 2 Tbsp Mirin *3
Preheat grill to medium heat.
In a small pot, combine Tare (Japanese sauce) ingredients and bring to boil. Once boiled, turn the heat off.
Dice chicken thigh into small pieces.
Slice scalions into 1 inch.
Skewer the chicken thigh and scallion alternately onto skewers. (You can make about 10 skewers)
Place skewers on the grill, and cook until chicken is 80% done, about 6-7 minutes. (Turn frequently)
Dip skewers into the Tare mixture, and return to grill for 30 seconds, flip and grill the other side for another 30 seconds. Repeat this process 3 times, until cooked through and richly glazed.
Sprinkle Nanami (Shichimi) Togarashi or Sansho Powder as alternative.
*1 Nanami (Shichimi) Togarashi can be substituted with Red Pepper Powder or Flake
*2 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.
*3 Mirin can be substituted with Sake and Sugar, 4:1 ratio