- 4
- 30 mins
Ingredients
- Tare Sauce:
- 1/3 cup mild tare sauce (see below)
- 3 tablespoons tamari
- 1 1/2 tablespoons prepared wasabi paste
- 4 skinless, boneless chicken thighs (about 5 ounces each)
- 3 scallions, white and tender green parts only, cut into 1-inch lengths
- Extra-virgin olive oil
- Salt
- 1/2 cup low-salt chicken broth
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sake
- 3/4 teaspoon (packed) light brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, crushed
- 1 scallion, chopped
- 1 1-inch-piece peeled ginger (1/4 ounce), sliced
Preparation
Step 1
For Sauce:
Place a fine-mesh sieve over a small bowl. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to a generous 1/2 cup, about 20 minutes. Strain sauce, discarding solids in sieve. Let cool. DO AHEAD: Can be made 2 weeks ahead. Store airtight in refrigerator.
For Chicken:
In a small bowl, whisk the tare sauce with the tamari and wasabi.
Trim the chicken thighs of visible fat and cut into 1-inch pieces. Thread 2 pieces of chicken onto a skewer, followed by 1 piece of scallion and 2 more pieces of chicken. Repeat to skewer the remaining chicken and scallions. You should have 8 skewers.
Light a grill or preheat a grill pan. Brush the yakitori with olive oil and season with salt. Grill over high heat, turning once, until lightly browned and nearly cooked through, about 5 minutes. Brush the yakitori generously with the tare glaze and grill, turning and brushing, until mahogany-colored, about 2 minutes longer. Serve right away.