Yakitori Negima (Japanese Chicken and Scallion Skewers)

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes until slightly thickened. Set aside.

Cut chicken thighs into bite-sized cubes (about 3 cm). Cut scallions into 3 cm lengths, using both white and green parts.

Thread the chicken and scallion pieces onto the skewers alternately, starting and ending with chicken. Press them snugly but not too tightly. Each skewer should have about 4 pieces of chicken and 3 scallion segments.

Preheat your grill, broiler, or stovetop griddle to medium-high heat. Lightly oil the grates.

Place skewers on the grill and cook for 3-4 minutes until the chicken develops a golden-brown crust and grill marks. Do not move them too early.

Flip the skewers and brush the cooked side with tare sauce. Grill for another 3 minutes. Flip again, brush the other side, and grill for 1-2 minutes more, basting and turning as needed until the chicken is cooked through and the glaze is glossy and slightly charred.

Remove skewers from the grill, brush with a final layer of tare sauce, and let rest for 2 minutes. Sprinkle with shichimi togarashi if desired. Serve immediately.