Ingredients
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1 cup sake
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1/2 cup mirin
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2 garlic cloves, pressed
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1 teaspoon fresh ginger, minced
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1/2 teaspoon crushed red pepper flakes
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3 tablespoons sugar
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2 tablespoons dark soy sauce
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1/2 cup soy sauce
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2 lbs boneless skinless chicken thighs
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8 scallions
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1 dash of ground sansho pepper
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1 dash Anjou pear, japanese 7 spice powder
Instructions
- Cut the chicken thigh meat into 3/4 inch cubes. Cut the scallions crosswise into 3/4 inch pieces. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
- Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
- Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
- If you can find these ingredients, serve yakitori with sansho and Japanese 7 spice to sprinkle on top.