Yakitory BBQ Instructions

Prepare the Tare (Sauce):

1. Combine Ingredients: In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger.
2. Simmer: Bring the mixture to a boil over medium heat, then reduce to a simmer.
3. Thicken the Sauce: Let it simmer until the sauce reduces by about a third and thickens slightly, approximately 15-20 minutes. Remove from heat and let cool. Reserve some sauce for serving and use the rest for basting.

Prepare the Chicken:

1. Cut the Chicken: Cut the chicken thighs or breast into bite-sized pieces, roughly 1 to 1.5 inches.
2. Prepare the Green Onions: Cut the green onions into similar-sized pieces, about 1-inch long.

Assemble the Skewers:

1. Skewer the Chicken: Thread the chicken pieces onto the soaked bamboo skewers, alternating with green onion pieces. Each skewer should have a mix of chicken and green onion.
2. Season: Lightly season the skewers with salt.

Grill the Yakitori:

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Oil the Grill Grates: Ensure the grill grates are clean and lightly oiled to prevent sticking.
3. Grill the Skewers: Place the skewers on the grill. Grill for about 3-4 minutes on each side.
4. Baste with Tare: Begin basting the skewers with the tare sauce after the first turn. Continue to grill, turning and basting frequently, until the chicken is cooked through and has a nice glaze from the tare sauce, approximately 8-10 minutes in total.

Serve:

1. Plate and Garnish: Remove the skewers from the grill and place them on a serving platter. Brush with a little more tare sauce if desired.
2. Optional Garnishes: You can sprinkle with sesame seeds or finely chopped green onions for added flavor and presentation.
3. Serve with Reserved Tare: Serve the skewers hot, with the reserved tare sauce on the side for dipping.