• Chicken thigh2 pieces (about 600g)
• Japanese long onion or leek (white part)2 stalks
• ★Soy sauce2 tbsp
• ★Mirin2 tbsp
• ★Sake1 tbsp
• ★Malt syrup (or sugar)1 tbsp
• Shichimi togarashi (seven-spice chili pepper)to taste

1. 1

   Cut the white part of the leek into approximately 3cm lengths. If thick, cut in half and remove the tough core.

2. 2

   Combine 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp malt syrup to make the glaze. If the malt syrup doesn't dissolve easily, microwave at 600W for about 1 minute.

3. 3

   Lay out the chicken thigh and cut it into 5 portions, then cut each portion into 4-5 smaller pieces.

4. 4

   Thread a small piece of chicken onto a skewer, sandwich a leek piece, thread a larger piece of chicken, and alternate leek and small chicken pieces to fill the skewer.

5. 5

   Warm a skillet over medium heat, arrange 8 skewers, and cook for about 2 minutes until browned.

6. 6

   Flip the skewers and cook until the entire surface is golden brown.

7. 7

   Cover the skillet with a lid and cook over low heat for about 5 minutes until the chicken is cooked through.

8. 8

   Transfer the cooked skewers to a plate and repeat the cooking process with the remaining 8 skewers.

9. 9

   Pour the glaze into the skillet and heat over medium heat. Bubbles will form as it reduces.

10. 10

    When the glaze turns caramel-colored, return the skewers to the skillet and coat both sides with the glaze. A slightly charred edge delivers the best flavor.

11. 11

    Plate the skewers, drizzle with remaining glaze, and sprinkle shichimi togarashi to taste. Enjoy!

Timing is essential when coating the skewers with glaze - apply it carefully to enhance the flavor. A lightly charred edge brings out even more delicious flavors. For added texture variation, mix chicken breast with the thigh meat. The leek can be omitted if preferred.

• Calories380 kcal
• Protein28 g
• Fat18 g
• Carbs15 g
• Sodium2.2 g