Robatayaki Chicken Thighs and Scallions

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

2. 2

   Prepare the tare sauce by combining the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic in a small saucepan.

   Omtrent 2 min

3. 3

   Bring the tare sauce to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer gently for about 5-7 minutes until the sauce slightly thickens, then remove from heat and set aside.

   Omtrent 7 min

   Kokkens tips: Do not boil rapidly, as this can reduce the sauce too quickly and make it too salty.

4. 4

   Thread the chicken thigh pieces and scallion pieces alternately onto the soaked skewers, ensuring not to pack them too tightly.

   Omtrent 8 min

   Kokkens tips: Aim for 3-4 pieces of chicken and 2-3 pieces of scallion per skewer.

5. 5

   Preheat your grill to medium-high heat. Lightly brush the grill grates with sesame oil to prevent sticking.

   Omtrent 5 min

   Kokkens tips: A charcoal grill will impart the best flavor, but a gas grill or even a grill pan can be used.

6. 6

   Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is lightly browned and cooked through.

   Omtrent 12 min

7. 7

   During the last few minutes of grilling, generously brush the skewers with the prepared tare sauce, turning frequently to create a glaze. Continue grilling until the sauce is caramelized and the chicken is fully cooked.

   Omtrent 3 min

   Kokkens tips: Watch carefully to prevent burning, as the sugar in the sauce can caramelize quickly.

8. 8

   Remove the robatayaki skewers from the grill and let them rest for a minute.

9. 9

   Serve immediately, garnished with shichimi togarashi and toasted sesame seeds if desired.