Directions
- Cut the scalions into 2.5 cm (1 inch) pieces (use the white and light green parts for the skewers and the dark green parts for the sauce).
- Mix all the ingredients for the sauce.
- Add the dark green parts of the scalions and bring the sauce to a boil.
- When the sauce comes to a boil, reduce the heat to low and cook the sauce until it is reduced by about half (~15-20 minutes).
- Allow the sauce to cool.
- Cut the chicken into 2.5 cm (1 inch) cubes and mix with half of the sauce.
- Refrigerate for at least one hour.
- Half an hour before grilling soak the bamboo skewer sticks so that they do not burn during grilling.
- When the chicken is marinated, skewer it alternately with the light parts of green onions.
- Grill the chicken skewers for about 12-15 minutes over charcoal or in the oven using the grill option.
- While turning the skewers, brush each side with the prepared sauce.
Ingredients
Skewers:
500 g chicken thigh meat
10 big scalions
Sauce:
1/2 cup soy sauce
1/2 cup sweet mirin wine
1/4 cup sake
1/4 cup water
2 tsp. brown sugar
* sake and mirin can be replaced with sweet white wine
Japan
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