The classic Japanese chicken skewer. Pieces of chicken thigh alternating with pieces of negi (scallion/leek), glazed with sweet soy tare sauce.
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6 items
Cut the scallions into 1-inch lengths. Cut chicken thighs into similar size chunks
soy sauce, mirin, sake, and sugar in a small pot until slightly thickened to make Tare sauce
Thread chicken and scallions alternately onto bamboo skewers (soaked)
Grill the skewers over charcoal (or broiler). Brush with Tare sauce multiple times while cooking
Serve hot with extra Tare sauce on the side
