Yakitori (Japanese-Style Skewered Chicken)

Ingredients

• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 1 Tbsp water
• 1 Tbsp brown sugar
• 1 Tbsp rice syrup
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 1/4 tsp white or black pepper
• 1 bunch green onions (chopped into 1.5" lengths)
• 300 g chicken breast (cut into cubes)

Instructions

1. 1

   --- Make the tare sauce: ---

2. 2

   Combine soy sauce, mirin, brown sugar, and rice syrup in a small saucepan, bring to a boil and reduce to a simmer until slightly thickened.

3. 3

   Divide the sauce into 2 separate bowls. (One will be used for basting the chicken in the oven, the other reserved for brushing on cooked chicken before serving).

4. 4

   --- Prepare the chicken: ---

5. 5

   In a bowl, combine the soy sauce, mirin, white or black pepper, green onions and cut-up chicken breast.

6. 6

   Place into the fridge to marinate for about 20 minutes.

7. 7

   Thread the chicken onto a bamboo skewer, and alternate with a piece of green onion.

8. 8

   Add another piece of chicken and continue skewering with the remainder.

9. 9

   Place the chicken skewers onto a lightly greased wire rack on a baking sheet lined with aluminum foil.

10. 10

    Broil at 500F/260°C for 5 minutes, remove from oven and glaze with the sauce with a pastry brush. Flip the skewers and brush on with more tare sauce.

11. 11

    Discard the used tare sauce (or bring to a full boil for a few minutes as it has been contaminated with partially-cooked chicken).

12. 12

    Return to the oven and continue to broil for another 5-7 minutes, until the chicken reaches an internal temperature of 165°F/74°C.

13. 13

    Remove from oven and let cool slightly.

14. 14

    Use a clean pastry brush to brush on reserved teriyaki sauce prior to serving.

15. 15

    Garnish with sesame seeds and additional green onion, if you like.

16. 16

    Serve with steamed rice.