Ingredients:

  • 120ml soy sauce
  • 120ml mirin
  • 60ml sake
  • 30ml raw honey
  • 1 clove garlic, smashed
  • 1 slice ginger, bruised
  • 1 tsp black peppercorns
  • 600g chicken thighs, skin-on, cut into 1-inch cubes
  • 4 large leeks, white and light green parts only, cut into 1-inch lengths
  • 1 tbsp neutral oil
  • 1 tsp togarashi (optional)

Instructions:

  1. In a small saucepan, combine the soy sauce, mirin, sake, honey, garlic, ginger, and peppercorns. Bring to a boil over medium-high heat, then reduce to a simmer.
  2. Simmer for 10-15 minutes until the liquid has reduced by half and coats the back of a spoon. Strain and divide into two bowls: one for glazing during cooking and one for the final drizzle.
  3. Thread the chicken and leek pieces onto soaked bamboo skewers, alternating between meat and vegetable in the 'Negima' style.
  4. Preheat your grill, grill pan, or broiler to high heat. Lightly brush the skewers with neutral oil.
  5. Grill the skewers for 2-3 minutes per side. Once the chicken begins to brown, start brushing with the tare sauce. Flip and glaze every minute to build a caramelized crust until the internal temperature reaches 165°F (74°C).
  6. Remove from heat, drizzle with the reserved clean tare sauce, and sprinkle with togarashi if desired.