Kushiyaki Assorted Grilled Skewers

Soak the bamboo skewers in water for at least 30 minutes to prevent burning. In a small saucepan, combine soy sauce, mirin, sake, and sugar for the tare sauce. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and cook for 5-7 minutes until slightly thickened. Set aside.

Cut the chicken thighs into 2.5 cm (1 inch) pieces. Place chicken in a bowl and coat with 2 tablespoons of the prepared tare sauce. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. Trim the ends of the scallions and cut into 2.5 cm (1 inch) pieces. Remove stems from shiitake mushrooms if tough.

Thread the chicken, scallions, and shiitake mushrooms onto the soaked skewers, alternating ingredients. Aim for 3-4 pieces of chicken per skewer with vegetables in between. You should get about 8-10 skewers.

Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with vegetable oil to prevent sticking.

Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp. During the last few minutes of grilling, brush the skewers generously with the remaining tare sauce to create a beautiful glaze.

Remove from grill and serve immediately. Sprinkle with Shichimi Togarashi if desired for a touch of spice. Enjoy your homemade kushiyaki!