Yakitori

🔥 Prep

• Cut the 300g chicken thigh into bite-sized cubes (~2.5 cm).
• Slice the 2 green onions into 4 cm pieces, keeping the white and green parts together.
• In a small bowl, combine the 3 tbsp soy sauce and 2 tbsp mirin to make the tare; set aside.

🔥 Cook

• 1. Preheat a grill or grill pan to medium-high heat (≈200‑220 °C).
• 2. Thread chicken cubes and green onion pieces alternately onto soaked wooden or metal skewers, leaving a small gap between pieces.
• 3. Oil the grill grates lightly, then place the skewers on the grill.
• 4. Grill the skewers for 3‑4 minutes on the first side, then turn them.
• 5. While grilling, baste the skewers with the tare using a brush, applying a thin layer each time you turn.
• 6. Continue grilling for another 3‑4 minutes, basting again after the turn, until the chicken is cooked through and slightly charred.
• 7. Remove the skewers from the grill and let them rest for 1 minute before serving.

🔥 Serve

• Arrange the yakitori skewers on a platter and drizzle any remaining tare over the top.
• Serve hot with steamed rice, pickled vegetables, or a simple salad.