Recipe courtesy of Roy Yamaguchi
Print
Total:
41 min
Prep:
15 min
Inactive:
1 min
Cook:
25 min
Yield:
4 servings

Ingredients

  • 4 chicken thighs, boneless (skin on or off)
  • 4 negi (long green onion), white part only
  • Teriyaki baste, recipe follows
  • 8 bamboo skewers
Teriyaki Baste:
  • 3/4 cup sake
  • 1 cup soy sauce
  • 1/8 cup sugar
  • 1 cup mirin
  • 1/8 cup roughly chopped green onion

Directions

Preheat a grill.

Soak bamboo skewers for 1 hour in water. Cut each chicken thigh into 1-inch by 1-inch cubes. Cut negi into 1 1/4-inch length pieces. Alternate three chicken pieces and three negi pieces on each skewer, 1 inch apart.

Place the skewers on the grill and cook on both sides for about 3 to 4 minutes. Then, baste the skewers with the teriyaki sauce and continue to cook for about 2 minutes to 3 minutes while continuing to baste. Once off the grill, baste chicken skewer with teriyaki sauce 1 last time, and serve.

Teriyaki Baste:

Combine all ingredients in a saucepot and reduce slowly until mixture becomes thick.

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