Yakitori

Ingredients

• 1/2 cup soy sauce (low sodium)
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup water
• 1 tablespoon brown sugar
• 1 pound boneless, skinless chicken thighs
• oil

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes.

2. 2

   Line a sheet pan with tin foil (for easy clean up) and place a wire rack on top.

3. 3

   In a small saucepan, add the soy sauce, mirin, sake, water, and brown sugar. Bring the mixture to a boil and then simmer for 15-20 minutes until the sauce has reduced to around half the amount. Set aside just under half the mixture.

4. 4

   Cut the chicken into 1-inch chunks and thread them onto the soaked skewers.

5. 5

   Brush oil onto the wire rack and place the skewered chicken on top.

6. 6

   Set the broiler on your oven to high, and once the oven is hot, broil the chicken for 5 minutes in the second from the top rack (or middle rack, depending on how hot your oven’s broiler can get).

7. 7

   Then, pull out the sheet pan and generously brush both sides with the prepared sauce and flip it around. Broil for another 2 minutes and generously brush the chicken all over again and broil for another 2 minutes.

8. 8

   Repeat this process one more time, but switch to a clean brush and the previously set aside sauce. Move the sheet pan to the highest rack in the oven, right below the broiler, and do one final generous brush and a 3 minute broil. Keep a close eye on the chicken here, as this final step will give the chicken that charred look. (Total time broiling is 13 minutes)

9. 9

   Let the yakitori rest for a couple of minutes and serve.