Bite-sized chicken pieces (thigh, skin, cartilage, heart) threaded on bamboo skewers and grilled over bincho-tan charcoal, basted with tare (sweet soy glaze) or simply salted with shio.
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The Tare. Combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a , then reduce heat and for 8-10 minutes until the glaze thickens enough to coat the back of a spoon. Set aside to cool slightly.
The Skewering. Thread chicken pieces onto soaked bamboo skewers, alternating between thigh meat and skin pieces. Keep pieces uniform in size for even cooking. Compact them tightly so edges touch.
The Seasoning. Decide each skewer as tare or shio. For shio skewers, season generously with flaky salt on both sides. For tare skewers, leave unseasoned for now.
The . skewers over high direct heat (charcoal preferred) for 3-4 minutes per side, turning frequently. For tare skewers, brush with glaze during the last 2 minutes , turning and basting repeatedly to build up a lacquered coating.
The Serve. Transfer to a plate immediately. Give tare skewers one final brush of glaze. Dust shio skewers with shichimi togarashi if desired. Serve hot alongside cold beer or highball.
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