Yakitori Negima (Chicken and Spring Onion Skewers)

Ingredients

• 700 g chicken thigh, cut into 3 cm pieces
• 8 spring onion, white parts cut into 3 cm lengths
• 1¼ dl soy sauce
• 1¼ dl mirin
• 4 tbsp sake
• 2 tbsp white sugar
• 2 garlic, lightly crushed
• 1 tsp fresh ginger, sliced
• 300 g white rice
• ½ tsp salt

Method

1. 1.

   Soak skewers and cut the chicken — Soak twelve bamboo skewers in cold water for 30 minutes so they do not burn on the fire. While they soak, cut the chicken thigh into 3 cm pieces and the spring onion whites into 3 cm lengths.

2. 2.

   Reduce the tare glaze — Make the tare: put the soy sauce, mirin, sake, sugar, crushed garlic and sliced ginger in a small saucepan and simmer gently for about 15 minutes, until it has reduced by a third and just coats the back of a spoon. Strain out the aromatics and keep the glaze warm.

3. 3.

   Thread the skewers — Thread the skewers alternately, starting and ending with chicken: about four pieces of thigh and three lengths of spring onion each, pushed close together so nothing dangles. Season lightly with the salt. Put the rice on to cook.

4. 4.

   Grill over high heat — Grill the skewers over hot charcoal or on a very hot ridged grill pan for 6-7 minutes, turning every couple of minutes, until the chicken is golden on all sides and the spring onion has blistered and softened.

5. 5.

   Glaze and sear again — Brush the skewers generously with the tare and return them to the fire for 30-60 seconds a side. Repeat the brushing and searing three times, until the glaze is glossy and lacquered and the edges catch and darken.

6. 6.

   Serve over hot rice — Serve the skewers straight from the fire over bowls of hot rice, with the last of the tare spooned across the top.