chicken tenders (you can also use boneless chicken breast or boneless thigh fillets) • oil (more if needed. Usually I use 1 tsp first and add more if necessary) • leeks • For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar
chicken tenders (or boneless chicken breast/boneless thigh fillets) • salt • freshly cracked white pepper • oil (I usually use 1 tsp first and add more if necessary)
Bone In Chicken Thighs Or 2 Extra Large Boneless Chicken Breasts • Soy Sauce & 2 cups Mirin • Dry Sake & 1 cup Water • Dark Brown Sugar [packed] • Ground Black Pepper • Garlic [crushed] • Negi Scallions Or Spring Onions [cut into 1" strips-white onions will work also] • Fresh Ginger [picked or fresh] • 6" Wooden Skewers [or long steel skewers] • Charcoal • Pair Tongs
Chicken thigh meat • to 2 The white part of a Japanese leek • Salt and pepper • each Soy sauce, cooking sake, mirin • Ichimi chilli powder • Vegetable oil