Step 1
Soak wooden skewers in water for at least 30 minutes to prevent burning.
Step 2
Cut chicken into bite-sized pieces and set aside.
Step 3
In a saucepan, combine soy sauce, mirin, sugar, minced garlic, and grated ginger.
Step 4
Bring sauce to a boil, then reduce heat and simmer for 10–15 minutes until thickened.
Step 5
Thread chicken and pieces of spring onion alternately onto soaked skewers.
Step 6
Preheat grill or grill pan to medium-high heat. Lightly oil the surface.
Step 7
Grill skewers for 3–4 minutes on each side.
Step 8
Baste with prepared tare sauce while grilling.
Step 9
Continue cooking and turning until chicken is fully cooked and slightly charred.
Step 10
Cook rice separately according to package instructions and fluff before serving.
Step 11
Serve Yakitori hot with a sprinkle of toasted sesame and a pinch of shichimi togarashi.
