Recipe

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• 2 cups soy sauce
• 2 tbsp soy sauce
• 1/4 cup mirin
• 2 tbsp mirin
• 4 tbsp rice wine vinegar
• 2 tbsp sugar
• 2 lb chicken , cut into 1-inch pieces
• 4 scallions, sliced into 1 inch pieces

• 1 Whisk 2 tbsp each mirin, soy sauce and vinegar, into a bowl. Add chicken. Toss gently and refrigerate 1 hour. In the meanwhile soak 4 bamboo skewers in water.
• 2 In a saucepan combine remaining mirin, soy sauce and vinegar plus sugar. Bring to a boil over low heat and let simmer until glaze is slightly thickened and glossy, about 15 minutes.
• 3 Prepare a grill pan to medium-high heat. Lightly oil.
• 4 Thread chicken cubes and scallions onto skewers. Discard marinade.
• 5 Grill until just cook throughout, about 10 minutes, turning every 2 to 3 minutes. Brush with glaze as you turn. Brush again in final minute of cooking.