Kushiyaki (Chicken and Leek Skewers)

🛒 Ingredients

• Chicken Thigh (boneless, skinless) 150 g · 245 kcal
• Green Onion / Leek (white part) 30 g · 9 kcal
• Soy Sauce 15 g · 15 kcal
• Mirin (sweet rice wine) 15 g · 33 kcal
• Sake (cooking wine) 15 g · 20 kcal
• Granulated Sugar 5 g · 20 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Cut chicken thigh into 2 cm (approx. 1 inch) bite-sized pieces; cut the white part of the leek into similar sized pieces.
2. Thread chicken and leek alternately onto bamboo skewers, starting and ending with chicken pieces. Soak bamboo skewers in water for 30 minutes beforehand to prevent burning.
3. Combine soy sauce, mirin, sake, and granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce slightly thickens, then remove from heat to cool slightly.
4. Preheat a grill or grill pan to medium-high heat. Lightly brush the skewered chicken and leek with vegetable oil.
5. Grill the skewers for about 8-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred. During the last few minutes, brush generously with the tare sauce, turning frequently to coat evenly and achieve a beautiful glaze.
6. Serve the kushiyaki immediately, optionally with a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a little kick.