Negima Yakitori

Instructions

1. Make the yakitori sauce
   In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a boil over medium heat, then reduce heat and simmer for 10-12 minutes until slightly thickened. Remove from heat and let cool. Reserve half for dipping and half for basting.
2. Prepare the skewers
   Thread the chicken pieces and green onion segments alternately onto the soaked bamboo skewers, starting and ending with chicken. Each skewer should have about 4-5 pieces of chicken and 3-4 pieces of green onion.
3. Preheat the grill
   Heat your grill to medium-high heat (about 400°F/200°C) or prepare a charcoal grill until the coals are glowing hot with a light coating of white ash. If using an oven, preheat the broiler on high.
4. Grill the yakitori
   Lightly brush the skewers with vegetable oil. Place the skewers on the grill and cook for about 3-4 minutes on each side. Begin basting with the yakitori sauce during the last 3-4 minutes of cooking, turning and basting frequently to build up a glossy glaze. The chicken should be cooked through with nice char marks.
5. Rest and garnish
   Remove the skewers from the grill and let them rest for 2 minutes. Sprinkle with toasted sesame seeds and serve hot with the reserved dipping sauce on the side.