Yakitori Grilled Chicken Kebabs Japanese cooking recipe

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7 tablespoons sake
3/4 cup low sodium soy sauce
3 tablespoons mirin
2 tablespoons sugar
Kebab ingredients
2 lbs boneless chicken thighs
5 long onions (negi) or thin leeks or 7-8 green onions
short bamboo skewers, soaked in water

1To make sauce, combine all ingredients in a small saucepan. Bring to a boil, remove from heat, and set aside.
2To prepare kebabs, cut thigh meat into bite-sized pieces. Cut thick parts of onions into 1-inch pieces, discarding the leaves. (See comments for additional suggestions for skewers.).
3Thread pieces of chicken and onion alternately onto skewers, just 1-2 of each per skewer.
4Dip each skewer into the sauce until well coated; place on a broiling pan.
5Brush with additional sauce, and place under hot broiler, about 4-6 inches from heat.
6Broil until the sauce begins to blacken around high points of skewers, about 4-5 minutes.
7Brush again with sauce, flip and brush other side. Continue broiling for another 4-5 minutes or until just starting to char.
8Repeat if necessary until chicken is cooked through.
9Serve immediately. Discard any remaining sauce.

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