Japanese Grilled Chicken Skewers

• 1 pound foster farms simply raised chicken, cut into 1-inch pieces
• 1/2 cup tare sauce
• 1 bunch of scallions, root ends trimmed and cut into 1-inch pieces
• 15 wooden skewers
• toasted sesame seeds (optional)
• 1 cup soy sauce, reduced sodium
• 1 cup mirin
• 2/3 cup sake
• 1/4 cup water
• 3 tablespoon brown sugar
• 5 cloves garlic, minced
• 2 teaspoon minced ginger

1. Combine the chicken pieces and ¼ cup of tare sauce in a large bowl. Cover and refrigerate for one hour. Soak the skewers in hot water while the chicken marinates. Preheat a grill to high heat. Create skewers, alternating chicken and scallions. Use about 3 pieces of chicken per skewer. Grill the skewers over high heat, turning often. Baste with the remaining ¼ cup of tare sauce several times during cooking. Grill until chicken is cooked through, about 20 minutes. Sprinkle with toasted sesame seeds and serve hot.
2. Combine all the ingredients in a small saucepan. Bring to a boil and reduce to a simmer, stirring often and scraping the bottom of the pan to make sure the sugar doesn’t burn. Cook until the mixture begins to thicken, about 20 minutes. Let cool completely before using on chicken.