Yakitori (Japanese Grilled Skewered Chicken/焼き鳥)
1 lb boneless and skinless chicken leg meat (cut into bite-size pieces)
Scallions (white part only, cut into 2-in lengths)
Bamboo skewers (soaked before grilling)
Yakitori Tare Sauce:
1/4 cup dashi soy sauce or dashi shoyu
1 tablespoon sake
1 tablespoon mirin
1 teaspoon corn starch + 1 tablespoon water (to thicken the sauce)
Add all the ingredients of the tare sauce into a small sauce pan and bring it to boil. Transfer out to a small bowl and set aside.
Thread 3 pieces of chicken meat onto a bamboo skewer, separating each piece with the scallion.
Heat up a BBQ grill or indoor grill and place the skewers on top of the fire. Sprinkle a wee bit of salt sparingly on the surface of the chicken. Turn the skewers and do the same on the other side. Keep turning the chicken to make sure they are cooked/charred evenly. When the chicken is almost done, dip the chicken skewer into the tare sauce and grill it for about 30-40 seconds on both sides. Serve immediately.
I love eating my yakitori with bottled togarashi, mixed chili pepper for an extra kick.