4 spring onions (scallions), blanched and
cut into short lengths
8 chicken wings
4 tbsp sake
75ml dark soy sauce
2 tbsp Tamari Sauce
3 tbsp Mirin, or sweet sherry
4 tbsp sugar
chicken thighs and cut the meat into large dice. Thread the spring
onions (scallions) and chicken onto 12 skewers. To prepare the chicken
wings, remove the wing tip at the first joint. Chop through the second
joint, revealing the two narrow bones. Take hold of the bones with a
clean cloth and pull, turning the meat around the bones inside out.
Remove the smaller bone and set aside. Measure the basting sauce
ingredients into a stainless steel or enamel saucepan and simmer until
reduced by two thirds. Cool. Heat the grill (broiler) to a moderately
high temperature. Grill (broil) the skewers without applying any oil.
When juices begin to emerge from the chicken baste liberally with the
basting sauce. Allow a further 3 minutes for the chicken on skewers and
not more than 5 minutes for the wings.
popular throughout Japan and is often served as an appetizer with