Baste 3-4 times per skewer. Each basting builds the lacquered crust. Less basting = lighter color = less complex flavor.
What You Need
- 500g boneless chicken thighs (skin-on), cut into 2-3cm cubes
- 8 bamboo skewers (soaked in water 30 min)
- 2 scallions, cut into 3cm pieces (for negima skewers)
Tare sauce:
- 100ml soy sauce
- 100ml mirin
- 2 tbsp sake
- 2 tbsp sugar
How to Make It
Make tare: Simmer all tare ingredients in a small pot 15-20 minutes until reduced by a third. Should coat a spoon. Cool.
Thread skewers: For momo (thigh): 4-5 chicken cubes per skewer, skin facing same direction. For negima: alternate chicken and scallion pieces.
Grill on high heat: Cast iron grill pan or outdoor grill. 2-3 minutes per side.
Baste: After first flip, brush with tare. Flip. Brush again. Flip. Brush one final time, cook 30 seconds. Total: 3-4 bastings.
Shio (salt) version: Skip tare. Season with fine sea salt. Finish with lemon juice.
From our Tokyo Meets Tuscany collection.