Classic Japanese street food replicated on your home BBQ. Use the ginger tare sauce on chicken, beef, seafood and vegetables.
In ancient villages in northern Japan, locals gathered to grill over premium binchotan (white charcoal). Perfecting a grilling technique known as robatayaki (fire-side cooking), they used extra hard Ubame Oak that grew in the forested hills of Kinshu to slow-cook their seafood, vegetables and premium cuts of meat.
- 2# chicken thighs, boneless skinless, cut into 1” pieces
- 8 bamboo skewers, soaked in water for 30 minutes
- Salt & Pepper
- Vegetable oil
- Ginger tare
- Garnish with toasted sesame seeds and sliced scallion
- 1 C soy sauce
- 1 C Mirin
- ½ C Sake
- ½ C Brown Sugar
- ½ C minced ginger
- 1 scallion, green part only
- Skewer chicken on bamboo skewers – about 4 oz per skewer. Season with salt and pepper. Drizzle oil over chicken to prevent it from sticking to the grill.
- Preheat grill to medium-high heat.
- Once the grill is hot place skewers on grill. Cook for 4 minutes. Flip over and baste cooked side with ginger tare. Cook for 4 minutes. Flip skewer, baste and cook for 2 minutes. Flip skewer again, baste and cook for 2 minutes. Repeat flipping and basting until chicken is cooked through (165 degrees).
- Place chicken on serving platter. Garnish with sesame seeds and scallion.
- Combine ingredients into a small pot.
- Bring to a light boil.
- Reduce heat to a simmer.
- Reduce tare by half – about 30 minutes.
- Discard scallion.
- Cool and set aside until ready to use.
- Refrigerate for up to 1 week.