- 908 grams boneless, skinless chicken thighs, cut into 2.5 centimeter pieces
- 8 green onions, trimmed and cut into 2.5 centimeter pieces
- 3/4 cup (180 milliliters) soy sauce
- 1/2 cup (120 milliliters) mirin
- 1/2 cup (120 milliliters) sake
- 1/2 cup (120 milliliters) water
- 2 tablespoons (30 milliliters) brown sugar
- 2 garlic cloves, grated
- 2.5 centimeter piece of ginger, grated
- Oil, for the grill
- 1 cup (240 milliliters) jasmine rice
- 1-1/3 (320 milliliters) cup water
- 1 teaspoon (5 milliliters) sesame oil
- 1 teaspoon (5 milliliters) mirin
- 1 tablespoon (5 milliliters) pinenuts
- Chives, chopped, to garnish
- 12 bamboo skewers, soaked in water or metal skewers
- Pastry ring
- In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger.
- Heat and bring to a boil, stirring.
- Reduce to a simmer and cook 20 minutes, or until thickened.
- Pour half into a bowl and reserve for serving.
- Heat the barbeque medium-high or 375 F. (190 C).
- Oil the grill.
- Thread the skewers alternating with chicken and green onion pieces
- Cook for five minutes then turn over and cook for three more minutes.
- Continue turning for five more minutes or until an internal temperature of 165 F (74 C).
- While cooking the application of the sauce should be continuous. Once cooked there should be no remaining sauce.
- In a small pot place rice and water cover and bring to a boil then reduce heat to low and let cook for eight to nine minutes or until the water is completely absorbed.
- Put the pot of rice aside and let rest covered for 15 minutes.
- Remove the rice from the pot and dump into a bowl fluff the rice and add sesame oil, mirin, and pine nuts.
- Using a pastry ring place the rice on the plate top with chives.
- Add chicken and serve warm.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.