Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully. Show more

Ready In: 45 mins

Yields: 8 skewers

Ingredients

  • 1 12 cups mirin
  • 34 cup soy sauce
  • 4  tablespoons sugar
  • 1  garlic clove, pressed (optional)
  • 1  lb  boneless chicken thighs
  • 1 -2  green onion, in inch-long pieces (optional)
  • 8  bamboo skewers
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Directions

  1. Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
  2. Let cool slightly while you are preparing the chicken.
  3. Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
  4. Thread chicken onto skewers, alternating with green onion if desired.
  5. Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.
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