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Special Equipment -

Bamboo Skewers

Special Ingredients -

Mirin

Recipe:

1lbs boneless, skinless chicken thighs

4-5 bunches of scallions

1/2 cup soy sauce

1/2 cup mirin

1/4 cup sake

1/4 cup water

2 tablespoons brown sugar

Soak your bamboo skewers in water for an hour prior to assembly.

Mix together all of the sauce ingredients in a pan and then reserve a quarter cup of the liquid to marinate the chicken. Add one bunch of chopped scallion greens to the liquid. Bring the sauce to a boil and then simmer until reduced by 2/3.

Cut the chicken into 1 inch cubes. Thread the chicken onto the bamboo skewers, alternating with a scallion bulb. Leave enough of the skewer free on the dull end to be able to turn the skewer on the grill without having your hand directly over the heat.

In your grill, build a hot bed of coals with the grill grates close to the surface. Lay the skewers on the grill perpendicular to the grill grates. Brush on the sauce and turn the skewers frequently to avoid burning. Baste and turn frequently for 15 minutes or until the internal temperature of a thick chicken chunk is 165ºF. When done, remove to a platter and serve with steamed white rice and a vegetable of choice.