Yakitori Chicken Skewers

Method

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1. Simmer all the tare ingredients in a small pan for 12 to 15 minutes until reduced by a third and lightly syrupy. Strain and cool.

   Mark done Start 12 min timer

2. Thread the chicken onto skewers, alternating meat, a fold of skin and a length of spring onion, packing the pieces snugly so they cook evenly.

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3. Season the skewers lightly with salt and leave for 10 minutes.

   Mark done Start 10 min timer

4. Get a charcoal grill or a ridged griddle very hot. Grill the skewers for 3 minutes per side, turning once, until the skin is blistered and the meat is opaque.

   Mark done Start 3 min timer

5. Now begin glazing: brush with tare, grill 45 seconds, turn and repeat. Do this three times per side, building up thin, dried layers.

   Mark done

6. Rest for 2 minutes, then serve dusted with shichimi togarashi and with a small bowl of extra tare.

   Mark done Start 2 min timer

Chef’s Tips

• Use two skewers per row rather than one; the pieces cannot spin when you turn them.
• Shield the exposed skewer ends with a folded strip of foil to stop them burning through.
• Keep leftover tare in a jar in the fridge. It improves indefinitely as you reuse it.

Pairing Suggestions

• Cold beer or a junmai sake
• Serve with edamame and pickled cucumber
• Finish with a grilled peach

Storage & Reheating

The tare keeps for months refrigerated. Cooked skewers keep 2 days; reheat under a hot grill for 3 minutes with a fresh brush of tare.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.