Totally in love with this recipe that was recently published on my friend Tara’s blog (Tara’s Multicultural Table). It will for sure be part of our regular rotation, as the husband already asked me “when will we have it again?”

SESAME MISO YAKITORI
(slightly modified from Tara’s Multicultural Table)

1/4 cup soy sauce
1/4 cup mirin
3 tablespoons red miso
2 tablespoons sake (I used Brazilian cachaça)
2 tablespoons toasted sesame seeds, ground
1 teaspoon granulated sugar
1 pound (450 grams) boneless chicken thighs

Soak the wooden skewers in water for 30 minutes prior to use.

In a small saucepan, whisk together the soy sauce, mirin, miso, sake (or cachaça), ground sesame seeds, and sugar. Place the saucepan over medium low heat and cook, whisking often, until thickened.
Remove from heat and pour 1/3rd of the mixture into a separate bowl and set aside with a clean pastry brush. This bowl of glaze and brush will be for the final coating over the cooked chicken skewers.

Cut the chicken into 1 inch pieces. Arrange the chicken on the skewers. Grill the skewers, brushing with the glaze from the saucepan. Cook until golden, then turn and brush again with the miso glaze. Continue to cook until the chicken is fully cooked. Brush the cooked chicken skewers with the clean brush and bowl of miso glaze.

ENJOY!

to print the recipe, click here

Comments: I normally do not have the patience to add meat to skewers. I know it sounds odd, as I can spend hours decorating a single cookie if needed, but such is life. However, this was so absolutely worth it, the texture is improved compared to grilling the boneless thighs as individual, large pieces. Plus, sesame miso sauce is divine. I used it on pork tenderloin and want to pair it with salmon in the near future. It is nutty, with just the right touch of sweetness. Please try this recipe and then thank Tara for it!

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