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Chicken and Scallion Yakitori Recipe


6 skewers


Yakitori sauce

4 chicken leg bones, chopped into thirds

2 cups mirin

2 cups soy sauce

1 cup sake

1 cup water

2 tablespoons light brown sugar


4 chicken legs (about 1½ pounds with bones), skinned, deboned and cut against the grain into ½-inch-wide slices, bones reserved

15 scallions, white ends only, cut crosswise into 1-inch pieces

Kosher salt

½ cup yakitori sauce (see recipe above)

1 teaspoon shichimi togarashi

Six 12 inch bamboo skewers



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