Negima Yakitori: Chicken Thigh and Scallion Skewers with Tare

What you need

• 600 g (1.3 lb) boneless skinless chicken thighs
• 8 scallions, white and light green parts only
• 120 ml (1/2 cup) soy sauce
• 120 ml (1/2 cup) mirin
• 60 ml (1/4 cup) sake
• 2 tsp brown sugar
• 1 tbsp vegetable oil, for greasing the rack
• 12 bamboo skewers
• shichimi togarashi, for serving, optional

Method

Restated from the original video

1. 1

   Put the bamboo skewers in a dish of water and leave them for 30 min so they do not scorch.

2. 2

   For the tare, put the soy sauce, mirin, sake, brown sugar and 60 ml (1/4 cup) water in a small saucepan with the dark green tops of 1 of the scallions.

3. 3

   Bring to a boil, then lower the heat and simmer uncovered until reduced by about half and syrupy, 25-30 min. Discard the scallion tops and let the tare cool.

4. 4

   Pour a third of the tare into a separate small bowl and keep it clean for finishing.

5. 5

   Cut the chicken into 2.5 cm (1 in) cubes and the scallions into 2.5 cm (1 in) lengths.

6. 6

   Thread the chicken onto the skewers, slotting a piece of scallion between every one or two pieces of chicken.

7. 7

   Heat the broiler (grill) to high and brush a wire rack with the oil. Set the skewers on the rack over a lined tray, about 10 cm (4 in) below the heat.

8. 8

   Broil for 6 min, turning once halfway, until the chicken starts to char at the edges.

9. 9

   Brush both sides with the cooking tare and broil for 3-4 min more, until glossy and caramelized. The chicken should read 74 °C (165 °F) inside.

10. 10

    Brush with the reserved clean tare and serve hot, with shichimi togarashi for sprinkling.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.