Chicken Yakitori

These chicken skewers are a popular item on the menus of Japanese restaurants. The sweet marinade also works well on pork.

3/4 cup soy sauce

1/2 cup mirin

1/2 cup sake

2 tablespoons finely grated fresh ginger

1 clove garlic, minced

1/4 teaspoon crushed red pepper flakes

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

Vegetable oil, for the grates

Skewers (if using bamboo, soak in water for 30 minutes)

In a medium saucepan combine the soy sauce, mirin, sake, ginger, garlic, and crushed red pepper flakes. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 8 minutes. Remove from the heat and let cool to room temperature.

Put the chicken in a large bowl. Add ¹/2 cup of the marinade and toss to coat. Cover, place in the refrigerator, and marinate for 30 minutes. Reserve the remaining marinade at room temperature to brush on the chicken while grilling.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Thread the chicken onto the skewers.

Place the chicken on the grill. Close the lid and cook, basting with the reserved marinade and turning frequently to prevent scorching, until no longer pink in the middle, about 3 to 5 minutes on each side. Serve warm.

Serves 4.

Cooking Tips: Mirin is sweetened rice cooking wine. It is found in the international section of most large supermarkets.

Most of the alcohol in the sake evaporates when the marinade is brought to a boil. Unseasoned rice wine vinegar can be substituted for the sake, if you prefer.

Marinate: 30 minutes.

Suggested Side: Grilled Bok Choy with Ponzu Ginger Sauce