Yakitori and Homemade Yakitori Sauce

Step 1

Gather all the ingredients.

Step 2

Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.

Step 3

In a small saucepan, add mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the sauce is ⅓ left. It will take about 30 minutes. Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Reserve ⅓ of the sauce in a small bowl for final coating (Use this sauce after the chicken is cooked). Note: You can make the sauce ahead of time. Put only the sauce (no green onion) in a mason jar. Store in the refrigerator for up to 2-3 months.

Step 4

Cut the white and light green part of scallions into 1 inch (2.5 cm) pieces.

Step 5

Cut chicken into 1-inch (2.5 cm) cubes.

Step 6

On a flat work surface, fold each slice of chicken in half, insert into the chicken at 45 degrees angle, and press down on the skewer to pierce through the center.

Step 7

Alternate each chicken slice with a piece of scallion lined up perpendicular to the skewer. Each skewer will hold about 4 chicken slices and 3 scallion pieces.

Step 8

Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to avoid the chicken sticking on the grate. Place the skewers on top.

Step 9

Set the broiler to high and wait until the heating elements are hot. Broil for 6 minutes.

Step 10

Take out 2 Tbsp of the Yakitori Sauce in a small bowl for brushing (you do not want to cross contaminate). After 6 minutes, brush the sauce on the meat on both sides and continue to broil for 3-4 minutes to caramelize the sauce.

Step 11

Transfer the skewers to a serving plate. Using a clean brush, brush the chicken on top with the reserved sauce. Tip: If you accidentally cross-contaminate (Dip the brush you used for coating the raw chicken in the sauce), you have to boil the sauce again. Serve and enjoy!