There is nothing so tempting as the aroma of grilled chicken wafting down the streets of Tokyo.
Yakitori must be nation’s favorite bar snack.
8 boneless, skinless chicken thighs
¼ cup sake
¼ cup mirin
¼ cup soy sauce
2 tablespoon honey
lemon wedges for serving
8 bamboo skewers, soaked in water
Combine sake, mirin, soy sauce, honey in a bowl.Place the chicken and marinade for at least 2 hours.
Preheat the broiler to the highest. Thread the chicken onto skewers. Brush the remaining marinade over the kebabs. Place on a baking sheet and grill for 5 minutes, then turn them over and grill for 3 minutes.
Remove from the broiler, sprinkle with shichimi if you like and serve immediately with lemon wedges.