Yakitori Style Chicken Skewers

The tare glaze is soy, mirin, sake and sugar boiled down until it thickens. That is the entire recipe. You brush it on in layers during cooking so it builds up rather than sliding off, which is why the skewers end up lacquered instead of merely wet.

1. 1

   Soak wooden skewers in water for 10 minutes so they do not catch. Thread the chicken and spring onion alternately.

   For this step

   • 500 g boneless chicken thighs
   • 4 spring onions
2. 2

   Put the soy, mirin, sake and sugar in a small pan and boil for about 8 minutes until reduced by half and syrupy. Pour half into a bowl for serving.

   For this step

   • ¼ cup mirin
   • 2 tbsp sake
   • 2 tbsp (25 g) caster sugar
3. 3

   Heat the grill to high or get a griddle pan smoking. Cook the skewers for 4 minutes a side without any glaze.

4. 4

   Now start brushing. Glaze, cook for a minute, turn, glaze again. Do this three or four times until the skewers look glossy and dark.

5. 5

   Serve with the reserved glaze spooned over and plenty of rice.

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