These delicious chicken kabobs are very popular in Japan, especially at bars. Korea, where I come from, also has similar kabobs, only spicier. They tend to like spicy food. So when I saw this recipe, I was very excited to try it because I wanted something very Asian and something sweet, plus the smoky flavor of the chicken - that's always a plus! It's incredibly simple to fix it, too. So try it sometime, maybe with your favorite Asian drink. We don't drink so we had it with our favorite drink... Water!!
Adapted from Ethnic Cuisine
Ingredients (makes 6 skewers)
6 tbsp soy sauce
6 tbsp mirin
4 tbsp sake
2 tbsp sugar
4 skinless, boneless chicken thighs or 2 chicken breasts, cut into 24 chunks
4 scallions, cut into 18 short lengths, plus extra to garnish (optional)
If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.
Meanwhile, put the soy sauce, mirin, sake, and sugar in a small pan and bring to a boil. Reduce the heat and simmer for 1 minute, then remove from the heat and let cool. Separate out a little of the mixture for drizzling over the skewers.
Preheat the broiler to high. Thread 4 pieces of chicken and 2 pieces of scallion onto each skewer, then brush the skewers with the soy sauce mixture. Cook under the broiler for 4 minutes, then turn over and brush with more of the soy sauce mixture. Cook for an additional 4 minutes, or until the chicken is tender and cooked through. Or cook on grill, brushing the soy sauce mixture on chicken occasionally. (I personally like the grilled skewers better but it's your choice!)
Serve the skewers drizzles with the reserved soy sauce mixture, garnished with scallions.