Yakitori Chicken

You will need:

• 6 boneless chicken thighs (with skin)
• bunch of spring onions
• seven flavour spice (shichimi), to serve (optional)

For the yakitori sauce

• 150ml soy sauce
• 90g / 1/2 cup sugar
• 25ml / 5 tsp sake or dry white wine (I substituted with rice vinegar!)
  
• 15ml / 1 tbs plain flour

Directions:

1. To make the sauce, stir the soy sauce, sugar and sake or wine into the flour in a small saucepan and bring to the boil, stirring. Reduce the heat and simmer for 10 minutes, until the sauce is reduced by one-third. Then set aside.
2. Cut each chicken thigh into six chunks and cut the spring onions into 3cm long pieces.
3. Thread the chicken and spring onions alternately on to 12 bamboo skewers. Grill under a medium heat or on the barbecue, brushing generously several times with the sauce. Allow 5-10 minutes, until the chicken is cooked but still moist.
4. Serve with a little extra yakitori sauce, offering seven flavour spice with the kebabs if possible.

Source:
Classic Japanese Cooking Course, Masaki Ko