Ingredients

The following ingredients have 7 Servings
  • 1 cup saki
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons dark soy sauce (see below for substitutions)
  • 2 garlic cloves, finely minced or put through a garlic press
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
  • 10-12 scallions (1 or two bunches) cut crosswise, into 1-inch pieces. The white and light green part of the scallion in best for grilling. Reserve the darker thinner parts for another use or slice them thinly sprinkle them over the platter of cooked skewers as a garish.
  • Ground sansho pepper
  • Japanese 7 spice powder
  • If you can't find sancho or 7 spice, you can use szechuan pepper.
  • A sprinkling of salt and fresh ground black pepper works well too!

Instruction

  • In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 10-15 minutes, until sauce is reduced by about a third.
  • Place the skewers on the hot grill, cover and cook for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more with the cover closed, opening it to brush skewers with sauce every 2 minutes, until the chicken is cooked through and glazed.
  • Serve chicken yakitori on or off the skewers. Pass around the toppings.