Combine all the yakitori sauce ingredients in a small saucepan. Simmer until the sauce thickens slightly and is reduced to about two-thirds of its original volume. You can double the recipe and use it 2–3 times—the flavor gets even better! (If you do, store it in the refrigerator and remove any solidified fat before using.)

Instead of skewering the chicken, cut one boneless chicken thigh into four thin strips. Brush a grill rack with oil and grill the chicken strips until lightly cooked. Dip them in the sauce 2–3 times, grilling after each dip. For shishito peppers, skewer about four per stick and grill the same way. Your yakitori is ready!

For a rice bowl: Thinly slice sweet onion and myoga ginger (if using) with a slicer, then soak in ice water. After a while, drain in a colander and squeeze out excess water.

Place the sliced onion and myoga on warm rice, then top with yakitori, grilled shishito peppers, and mushrooms (if you like). Drizzle with sauce to finish your delicious rice bowl!

Yakitori bento is also popular: In the photo, I grilled long green onions and asparagus together with the chicken.

For a fun serving idea, pile shredded cabbage on a plate and top with yakitori. The cabbage soaks up the sauce and tastes great!