Yakitori Negima (Japanese Chicken and Scallion Skewers)

• 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
• 6-8 scallions (thick ones), white parts cut into 1 inch lengths
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1 tbsp sugar
• Bamboo skewers, soaked in water

Instructions

1. 1

   Make the Tare sauce: In a small saucepan, combine soy sauce, mirin, sake, sugar, and scallion green ends (for flavor). Bring to a boil, then simmer until reduced by half and slightly thickened (about 10 mins). Remove scallion greens.

2. 2

   Thread the chicken cubes and scallion white pieces alternately onto the soaked bamboo skewers.

3. 3

   Preheat a grill or broiler to high heat.

4. 4

   Grill the skewers for about 6-8 minutes, turning occasionally, until chicken is cooked through.

5. 5

   During the last minute of cooking, brush the skewers generously with the tare sauce on all sides.

6. 6

   Serve hot, drizzled with any remaining sauce.