Chicken and Negi on Skewers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 chicken thighs, boneless (skin on or off) |
4 negi (long green onion), white part only |
teriyaki baste, recipe follows |
8 bamboo skewers |
3/4 cup sake |
1 cup soy sauce |
1/8 cup sugar |
1 cup mirin |
1/8 cup roughly chopped green onion |
Directions:
1. Preheat a grill.
2. 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.
3. 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.
4. Teriyaki Baste:
5. Combine all ingredients in a saucepot and reduce slowly until mixture becomes thick.
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