If using bamboo (preferred) or wooden skewers, soak for 2–24 hours in water to avoid scorching.

To make the tare, combine mirin, soy sauce, sake, and sugar in a medium Stainless Clad Saucepan and bring to a simmer over medium heat, whisking occasionally, until sugar is dissolved. Do not allow to boil. If using ichi tare, add to the mixture and stir to combine.

To assemble the skewers, cut chicken thighs into approximately 1” squares. Thinly slice 1 scallion and set aside for garnish. Cut only the white and light green parts of the remaining scallions into 1” sections. Starting with scallion first and alternating between chicken and scallion, add about 3 pieces of each per skewer. If desired, working parallel to skewers, trim ends of scallions to be flush with the chicken.

To cook the skewers, light charcoal, preferably binchotan, over a fire source. Once red hot, place in the Grill with a dual-zone set up (hotter on 1 side, cooler on the other). Clean and lightly oil the grates. Start to dip the skewers into the Saucepan of tare, then place on the Grill. Before flipping, dip skewers back into the tare and then back on the Grill. Don’t be afraid to dip a few times, but be sure to grill after each dip. Cook until the chicken has reached an internal temperature of 165F (temperature will increase slightly as chicken rests). This process should take 8–10 minutes. Serve with reserved sliced scallion, flaky salt, and sanshō peppercorn, if desired.

Chef's tip: To save your tare to use the next time you make yakitori, bring it to a simmer to kill any bacteria, let it cool, and store it in the fridge. Now you have ichi tare!