Yakitori Style Grilled Chicken with Scallions and Asparagus

Step 1

Add the scallion greens, mirin, soy sauce, sake, bouillon and brown sugar to a sauce pan. Bring to boil. Lower to simmer. Simmer until reduced by 1/2.

Step 2

If using wooden skewers, soak skewers for 5 minutes in water. (Skewers aren't mandatory. You can grill the chicken without skewers.)

Step 3

Layer the chicken and scallions alternating (as you see in the photo) on the skewers. Sprinkle with the shichimi togarashi/red pepper flakes.

Step 4

The chicken: Grill for 10-12 minutes, flipping every 3-4 minutes. Brush with the yakitori sauce and cook for 2 more minutes.

Step 5

The asparagus: Grill for 8-10 minutes (until tender but still bright) brushing liberally with the yakitori sauce 2 minutes in.

Step 6

Let the chicken rest for 5 minutes before serving.