Japanese Chicken Kebabs (Yakitori) - Recipe - FineCooking
"In Japan, yakitori (which means “grilled bird” in Japanese) can be made from any part of the chicken, including the liver, heart, and gizzard; this version pairs thighs with a sweet-and-savory soy-ginger marinade, which is also used as a basting sauce that caramelizes on the chicken as it cooks...."
INGREDIENTS
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1/3 cup tamari
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1/4 cup sake
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3 Tbs. mirin
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2 Tbs. coconut or dark brown sugar
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2 Tbs. honey
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1 Tbs. finely grated fresh ginger
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1-1/2 lb. boneless, skinless chicken thighs, cut into 1-1/2-inch pieces (about 36)
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12 medium scallions, white and light green parts cut crosswise into 1-1/2-inch pieces (36 pieces) and dark green parts thinly sliced
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36 small shiitake mushrooms, stemmed
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Vegetable oil, as needed
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12 12-inch skewers (soaked in water for 30 minutes if wooden)
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1 tsp. toasted sesame seeds
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