Yakitori Recipe

Trim and cut

Pat the chicken thighs dry with paper towels. Trim excess fat but leave a bit of skin for flavor. Cut each thigh into 1 to 1 1/2-inch pieces so you end up with roughly 16–20 bite-sized pieces from 1 lb.

Prepare scallions and skewers

Trim root ends of the spring onions and cut into 1 1/2–2 inch lengths. If using longer scallions, cut them to match chicken piece size. If using wooden skewers, ensure they were soaked at least 30 minutes to prevent burning.

Season the chicken pieces lightly with 1/2 tsp salt and 1/4 tsp black pepper and toss with 1 tbs vegetable oil to help prevent sticking and promote even browning.

Combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbs sugar, sliced ginger and crushed garlic in a small saucepan.

Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar. Reduce heat to low and simmer 8–10 minutes until slightly thickened and glossy. Strain out ginger and garlic if you prefer a smooth sauce. Set aside and keep warm (or refrigerate and reheat) — reserve about 2 tbs for brushing during service and extra for serving.

Thread chicken and spring onion pieces onto the soaked skewers, alternating (chicken, scallion, chicken, scallion) so each skewer holds 3–4 chicken pieces depending on size. Leave a little space between pieces for even cooking.

Repeat until all chicken and scallions are skewered. Lightly brush each skewer with a little of the prepared vegetable oil if needed to prevent sticking.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using indoor broiler, use high and position rack 5–6 inches from heat source.

Place skewers on the hot grill and cook for 2–3 minutes without moving to develop a good sear. Flip and cook 2–3 minutes on the other side.

Begin basting with the warm tare: brush a thin layer of sauce on each skewer, then continue cooking and turning every 1–2 minutes, brushing additional sauce 2–3 times total, until chicken is cooked through (internal temperature 165°F / 74°C) and glaze is sticky, about 8–10 minutes total depending on heat and skewer thickness.

If sauce begins to burn, reduce flame slightly. For an extra-charred finish, increase heat for the last 30–60 seconds while watching carefully.

Transfer skewers to a serving platter. Brush with the reserved 2 tbs of warm tare for gloss.

Sprinkle each skewer lightly with shichimi togarashi to taste (about 1 tsp divided among skewers) and serve with lemon wedges on the side if desired.

Serve immediately while hot alongside steamed rice or as an appetizer. Provide extra tare for dipping if desired.