Ingredients

• 10 woodens skewers
• 4 skinless , boneless chicken thighs, cut into 1-inch cubes
• 4 scallions , sliced into 1-inch pieces
• 0.5 cups sake
• 0.5 cups soy sauce
• 3 tablespoons mirin
• 2 tablespoons white sugar
• 1 teaspoon vegetable oil , or to taste

Instructions

1. 1 Soak 10 wooden skewers in cold water for 15 minutes.
2. 2 Thread chicken pieces onto the soaked skewers, alternating with scallions.
3. 3 Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
4. 4 Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

Nutrition per serving