*** Chicken Yakitori

Makes 12 skewers

Sauce:

Bones from 1 chicken, coarsely chopped (skin and meat ok)
2 cups mirin
2 cups soy sauce
1 cup sake
1 cup water
2 tbsp packed brown sugar

Broil bones 5 minutes each side until browned, using tongs to turn them over

Transfer bones to large stockpot. Add the mirin, soy sauce, sake, water, and brown sugar. Bring to a boil over high heat.

Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half and becomes nice and glossy, at least 1 hour. Strain to remove the bones (and any optional ingredients)and discard. Let the liquid come to room temperature and use.

OPTIONAL INGREDIENTS:
3 to 5 cloves crushed garlic
1 bunch scallions
1-2 oz fresh ginger, thickly sliced
1-2 tsp black pepper



Skewers


4 boneless, skinless whole chicken legs, about 11/2 lbs
Salt
1/2 cup yakitori sauce

Cut the chicken with the grain into 1/2-inch-wide slices. Prepare the skewers by folding each slice in half and skewering, making sure that the folded sides are aligned, for aesthetic reasons. (Rotate the skewer while piercing to make it easier)

Each skewer will hold about 5 slices, covering about 4 inches of skewer.

When the skewers are ready, gently press down with the heel of a hand to compress the meat.

Lightly season all sides with salt, and grill.