In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle simmer over medium heat. Reduce for about 10 minutes until slightly thickened and glossy. Strain and set aside to cool. This will serve as both a glaze and dipping sauce.

Thread alternating pieces of chicken and spring onion onto the soaked bamboo skewers, leaving a little space between each piece for even cooking. Keep the pieces uniform in size for consistent grilling.

Preheat a charcoal grill for the most authentic smoky flavour. If unavailable, use a grill pan or oven grill set to medium to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

Place the skewers over the heat and cook for 2–3 minutes on each side until lightly browned. Avoid moving them too often to allow proper caramelisation.

Once the chicken begins to colour, brush each skewer generously with the tare sauce. Continue grilling, turning and basting occasionally, to build layers of glaze. The sugar in the sauce helps create a rich, lacquered finish.

For a classic contrast, prepare half of the skewers with just sea salt (shio style) and the rest with tare glaze. Salted versions highlight the chicken’s natural savouriness, while the glazed ones deliver deep umami sweetness.

Ensure the chicken is cooked through but still moist inside. The surface should be slightly charred and sticky. Total grilling time should be around 10–12 minutes.

Remove from the heat and rest the skewers for a couple of minutes before serving. This helps the juices redistribute, keeping the chicken tender.

Arrange the skewers neatly on a platter. Brush once more with any remaining warm tare sauce and sprinkle lightly with Shichimi togarashi if desired.

Yakitori is best enjoyed fresh off the grill with steamed rice, pickles, or a cold glass of beer. Serve both tare and shio styles together for a complete experience that mirrors Japan’s beloved yakitori stalls.