Description
A beloved Japanese street food featuring succulent chicken thighs and scallions grilled to perfection with a glossy tare sauce.
Ingredients
Scale
- ½ cup (120ml) soy sauce
- ¼ cup (60ml) mirin
- ¼ cup (60ml) sake
- 2 tablespoons brown sugar or white sugar
- 1 clove garlic, minced (optional)
- 1 teaspoon fresh ginger, grated (optional)
- 1½ lbs (680g) boneless skinless chicken thighs, cut into 1-inch (2.5cm) cubes
- 6 scallions (green onions), cut into 1-inch pieces
- 12–15 bamboo skewers, soaked in cold water
- 1 tablespoon neutral oil for brushing
- Shichimi togarashi for serving (optional)
- Toasted sesame seeds
- Steamed Japanese short-grain rice
Instructions
- Make the tare sauce: Combine soy sauce, mirin, sake, brown sugar, garlic, and ginger in a saucepan. Bring to a gentle boil over medium heat, stirring until dissolved. Simmer for 8–12 minutes until reduced and glossy.
- Soak the skewers: Place bamboo skewers in cold water for at least 30 minutes.
- Thread the skewers: Cut chicken into cubes and thread onto skewers, alternating with scallion pieces.
- Heat the grill: Preheat over medium-high heat and brush with neutral oil.
- Cook the skewers without sauce for 3–4 minutes, flip and cook another 3 minutes.
- Baste with tare and grill for 1–2 minutes, flip and repeat the basting and grilling process until cooked through.
- Serve immediately: Arrange skewers, brush with reserved tare, sprinkle with shichimi togarashi and sesame seeds, and serve with rice.
Notes
The tare sauce keeps for 2 weeks in the refrigerator. Can be used as a glaze for salmon or tofu.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg