Yakitori Chicken With Ginger, Garlic and Soy Sauce

Penny

1 pound chicken boneless thigh meat

½ cup dark soy sauce or tamari

¼ cup mirin

2 tablespoons sake or dry sherry

1 tablespoon brown sugar

2 garlic cloves, peeled and smashed

½ teaspoon grated fresh ginger

Scallions, thinly sliced, for garnish

Cut chicken into one-inch pieces and place in a shallow dish.

In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).

If using wooden or bamboo skewers, soak them in water for one hour.

Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs.

Serve drizzled with reserved sauce and garnished with scallions.

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