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½ cup soy sauce

4 tablespoons mirin

2 tablespoons sake

2 tablespoons brown sugar

3 tablespoons water

2 tablespoons neutral-flavored oil, divided

1 tablespoon toasted sesame oil

½ teaspoon grated ginger

1 pound boneless skin-on chicken thighs, cut into bite-size pieces

6 to 8 (6-inch) bamboo or metal skewers

1 large green onion, cut into 1-inch batons

1 medium green pepper, julienned

salt and pepper, to taste

toasted sesame seeds

togarashi and lemon wedges, for garnishing

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1. In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, water, 1 tablespoon of neutral-flavored oil, toasted sesame oil, and ginger.

2. Add the chicken pieces to the marinade and let them rest for 1 to 2 hours or overnight.

3. If using bamboo skewers, soak the skewers in water for 10 to 15 minutes. This will prevent them from burning while roasting at a later stage.

4. Thread the marinated chicken pieces on the skewers, alternating between the chicken, green onion batons, and green pepper. Season with salt and pepper on both sides.

5. Drizzle both sides of the skewers with 1 tablespoon of neutral-flavored oil to prevent sticking when cooking. Place the chicken skewers on a baking sheet lined with foil.

6. In a small pot over medium to high heat, add the leftover marinade and bring it to a boil. When it boils, reduce the heat to low and simmer, uncovered, until the sauce has reduced by half or becomes thick and glossy, 12 to 20 minutes. Set aside and let it cool to room temperature. Note that the sauce will thicken even further as it cools.

7. Preheat the broiler over medium-high heat at 350°F. Alternatively, you can grill these on your barbecue. Once the oven is hot, broil the skewers for 6 minutes. Baste both sides of the skewer and flip. Continue to broil for 3 to 4 minutes on the other side, or until the sauce begins to caramelize (10 minutes).

8. Transfer the skewers to a serving plate, sprinkle them with toasted sesame seeds, and brush the sauce over them 1 last time. Serve hot with a generous sprinkle of togarashi and lemon wedges.

TIP: Keep an eye on your yakitori when cooking them, as they have a tendency to burn due to the sugar in the sauce.

TIP: Crowd the skewers to prevent your chicken from drying out.