1/2 cup sake
1/2 cup soy sauce
1 tbsp sugar
1 clove garlic
1 inch piece fresh ginger
1 lb skinless
boneless chicken thigh meat
2 bn green onion (white part only)
2 tbsp sake
2 tbsp mirin
6 tbsp soy sauce
4 tbsp sugar
1 tsp cornstarch mixed with 2 tsp water
Yakitori sauce and togarashi pepper
For the Chicken Skewers
In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes. While it marinates, make sauce.
Preheat your oven's broiler. Grease six metal skewers, and thread chicken and green onion pieces alternating each piece. Place on a baking sheet or broiling pan, and brush with the marinade.
Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
For the Sauce
Add the cooking sake, mirin and soy sauce to a pan with 3 tablespoons of sugar. The ratio of these ingredients can be changed to suit your taste as all Japanese yakitori chefs have their own personalized sauce recipes.
Add the cornstarch slurry to the pan and heat the mix without boiling it before simmering gently. The starch is useful for thickening the sauce, but this can be omitted depending on how you prefer your sauce. Allow the sauce to simmer on the stove until it becomes thick and sticky.
To Serve
Brush skewers with yakitori glaze and place on platter. Sprinkle togarashi lightly or serve on the side.