Makes 8 skewers
For the Yakitori Sauce:
¼ cup Imperial Double Fermented Soy Sauce
¼ cup mirin
½ cup sake or dry sherry
3 tablespoons Bourbon Smoked Sugar
For the Skewers:
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
8 large, thick scallions, white parts cut into 1-inch pieces
6” metal or bamboo skewers (soak bamboo skewers in water for at least 30 minutes)
For Garnishing:
lemon wedges
Method
- Make the yakitori sauce. Combine all the ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes or until sauce has thickened enough to lightly coat a spoon. Set aside.
- Thread three chicken pieces onto each skewer, with a piece of scallion in between each piece. Preheat a grill, grill pan or large skillet on medium high heat (add a few teaspoons of vegetable oil, if using a skillet). Lay the skewers onto the grill or grill pan and cook, turning frequently, until chicken is cooked and slightly charred, about 6-8 minutes. Brush the skewers liberally with the yakitori sauce.
- Arrange on a serving platter and garnish each skewer with smoked togarashi, smoked sesame seeds, and some lemon wedges. Serve immediately.
Imperial Double Fermented Soy Sauce is naturally brewed and double fermented for a richer, fuller flavor. The complex fermentation begins with a Bluegrass Soy Sauce brine combined with more non-GMO soybeans, soft red winter wheat, and aged for an additional six months in bourbon barrels. Full-bodied and thick with earthy flavors ranging from coffee, and molasses to dark chocolate, use Imperial Double Fermented Soy Sauce to season broth or noodles. The vibrant, luxurious texture is perfect for dipping sushi and making dressing.
