Yakitori (Negima with Tare)

Ingredients

• Chicken thighs, boneless, skin-on 600 g
• Negi or thick green onions, white parts 150 g
• Soy sauce 60 ml
• Mirin 60 ml
• Sake 30 ml
• Sugar 1 tbsp
• Shichimi togarashi to serve

Instructions

1. 1

   Soak 12 bamboo skewers in water for 30 minutes.

2. 2

   Simmer the soy sauce, mirin, sake and sugar in a small pan for 8-10 minutes, until reduced by about a third and slightly syrupy; this is the tare.

3. 3

   Cut the chicken into 3 cm pieces and the green onions into 3 cm lengths.

4. 4

   Thread the chicken and onion pieces alternately onto the skewers, pressing them close together.

5. 5

   Grill over hot charcoal or under a hot broiler for 8-10 minutes, turning often, until the chicken is almost cooked through.

6. 6

   Brush or dip the skewers in tare 2-3 times, grilling 1 minute between coats, until glossy and lightly charred.

7. 7

   Serve hot, sprinkled with shichimi togarashi.