The beloved izakaya staple. Skewered chunks of chicken thigh alternated with sections of scallion, grilled fiercely over binchotan charcoal and glazed with a sweet soy 'tare'.
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Make the tare: Combine soy sauce, mirin, sake, and sugar in a small pot. until it reduces to a thick, glossy syrup.
Thread the chicken pieces and scallion lengths alternately onto the soaked bamboo skewers.
Prepare a charcoal , ideally using binchotan (white charcoal) for high heat without .
the skewers directly over the coals until the chicken begins to turn white and the scallions char.
Dip the skewers into the tare sauce or brush it on heavily, then return to the for 30 seconds to caramelize.
Dip and a second time for a deeply sticky, glossy finish. Serve immediately.
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