For the sauce (makes about 2 cups)
1 ¼ mirin
1 cup sake
1 cup soy sauce
¼ cup sugar
2-inch piece of peeled ginger
2 lbs chicken thighs, cut into bite sized pieces
Salt to taste
4 stalks green onion, cut into an inch pieces
Skewers, soaked in water for 20 minutes
– Combine the mirin and sake into a pot and let it come to a soft boil. Cook on low heat for about 15 minutes. Then add the soy sauce, sugar and piece of ginger. Let it come to a soft boil again and once the sugar has dissolved. Remove from heat and let cool.
– In the meantime, add the chicken pieces into a skewer alternating between the chicken and 1-2 pieces of green onion. Lightly season both sides with salt.
– Add some oil into a skillet and sear the chicken skewers in batches for about 4 minutes on each side. Brush each side liberally with the sauce and remove from skillet. Finish cooking the remainder of the chicken skewers and place them on a parchment lined cooking sheet. Brush again with the sauce and place in the over to broil for about 3-5 minutes. Make sure you watch carefully as they can burn easily. Remove from the oven and brush again with the sauce. Serve with rice and extra sauce on the side.