Bincho Recipe

Prepare skewers and chicken

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut boneless chicken thigh into uniform 1-inch pieces. Thread pieces tightly but not squashed onto two skewers (1 skewer per piece or 3–4 pieces per skewer depending on size) so you have 2 finished skewers total.

Season

Lightly season the threaded chicken on all sides with fine sea salt (about 1/8–1/4 tsp per skewer) and a small pinch of freshly ground black pepper. Let sit while you prepare the tare and heat the grill.

Make tare

Combine soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Reduce heat and simmer very gently for 3–4 minutes until slightly thickened. Remove from heat and let cool to warm. Strain out solids if you prefer a smooth sauce.

Taste adjustment

Taste the tare and adjust: add a drop more mirin for sweetness, or a tiny splash of soy if you want more salt. Keep in mind flavors concentrate slightly while grilling.

Preheat grill

Preheat a grill or broiler to medium-high (about 400–450°F / 200–230°C). If using charcoal (binchotan preferred), allow coals to reach steady white heat for clean, hot grilling.

Initial sear

Place the two skewers over direct heat and sear each side for 1–2 minutes to develop color. Turn frequently to avoid flare-ups and to cook evenly.

Glaze with tare

Brush a light coat of the warm tare onto the chicken and continue grilling, turning and brushing 2–3 more times until the chicken is cooked through and glaze is sticky and caramelized (about 3–5 additional minutes). Internal temperature should reach 165°F (74°C).

Rest and garnish

Remove skewers from heat and let rest 1–2 minutes. Sprinkle with toasted sesame seeds and sliced scallion. Serve with a lemon wedge on the side for a bright squeeze if desired.