Yakitori negima

Ingredients:

• 0.5 cup tamari or lightly salted soy sauce
• 0.5 cup mirin
• 1/4 cup sake
• 1/4 cup light brown sugar
• 1 clove garlic, finely grated
• 2 cm ginger root, peeled and finely grated
• 900 g skinless and boneless chicken thighs, cut into 2.5 cm pieces.
• 2 bunches green onions, white and light green parts only, cut into 2cm pieces.
• Vegetable oil to grease the grill grate
• Special equipment: 6 bamboo flat skewers, 25 cm long.

Preparation:

1. Soak six bamboo skewers in water for 30 minutes.
2. Meanwhile, combine the tamari, mirin, sake, brown sugar, garlic, and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Cook, stirring frequently, until the sauce thickens slightly and reduces by half, 12-15 minutes. Remove from heat and stir in the ginger.
3. Let cool, then pour 1/4 cup of the glaze over the kebabs, setting the rest aside for serving. The teriyaki glaze can be refrigerated, covered, for up to 24 hours.
4. Preheat a grill or grill pan over medium-high heat. Lightly coat the hot grate or pan with vegetable oil.
5. Thread 7-8 pieces of chicken and green onions onto each skewer, alternating them.
6. Place the skewers on the grill and sprinkle each lightly with salt. Grill, turning the skewers constantly, until the green onions are tender and the chicken is browned and cooked through, about 12 minutes.
7. Spread a small amount of glaze on each skewer. Continue grilling, turning constantly, until the glaze is lightly caramelized, 3-4 minutes. Serve with the reserved teriyaki sauce.