Yakitori

Ingredients

• 0.25 tsp Shichimi Togarashi
• 400 g Chicken Thigh
• 4 pcs Scallion
• 60 ml Soy Sauce
• 60 ml Mirin
• 60 ml Sake
• 1 tbsp Sugar
• 0.5 tsp Kosher Salt
• 1 tsp Neutral Oil
• 1 tsp Yuzu Juice

Method

1. Pat {chicken_thigh} dry with paper towels so it chars instead of steams, then cut into even bites. Trim {scallion} into short lengths. Thread {chicken_thigh} and {scallion} onto skewers, packing snugly but not tightly, and season lightly with {kosher_salt}.
2. Combine {soy_sauce}, {mirin}, {sake}, and {sugar} in a small saucepan over medium heat. Bring just to a simmer, then reduce for a few minutes until glossy and lightly syrupy enough to coat a spoon. Take off the heat so the glaze stays shiny and balanced.
3. Heat a grill pan or broiler to high and brush the grate lightly with {neutral_oil}. Grill the skewers over high heat, turning every couple of minutes, until the {chicken_thigh} is lightly charred and nearly cooked through. Brush with the tare in thin layers, turning and glazing until lacquered and an instant-read thermometer in the center reads 74C. Avoid crowding so the skewers roast and char cleanly.
4. Rest the skewers briefly so the juices settle, then plate and brush with any remaining tare. Finish with a few drops of {yuzu_juice} for brightness and a light sprinkle of {shichimi_togarashi} if using.