Wednesday, August 3, 2011
slightly adapted from Jennifer Chandler's recipe
3/4 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tbsp. finely grated fresh ginger
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
11/2 lbs. skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
Green onions cut 1" long
Sesame seeds for garnish
Skewers (if using bamboo, soak in water for 30 minutes or longer)
Vegetable oil, for the grates
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.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Place the chicken on the grill. Close the lid and cook, basting with the remaining marinade and turning frequently to prevent scorching, until no longer pink the middle, about 3 to 5 minutes on each side. Sprinkle with sesame seeds.