Chicken Yakitori with Steamed Rice and Cucumber Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chicken Yakitori Skewers

1. Soak 12 bamboo skewers in water for 30 minutes, then drain. 30 min
2. Cut 1¾ pounds boneless skinless chicken thighs into 1½-inch pieces and cut 6 scallions (white and light green parts) into 1½-inch lengths. 8 min
3. Combine ⅓ cup soy sauce, ¼ cup mirin, 3 tablespoons sake, and 1 tablespoon granulated sugar in a small saucepan over medium heat, stirring until the sugar dissolves, then simmer 5–6 minutes until slightly thickened and syrupy. 8 min
4. Thread the chicken pieces and scallion lengths alternately onto the soaked skewers, about 3 pieces of chicken per skewer. 6 min
5. Heat a grill pan or outdoor grill over high heat and brush with 1 tablespoon neutral oil. 3 min
6. Timing-sensitive step. Grill the skewers 3 minutes per side until lightly charred, then brush generously with the tare glaze and grill 1 more minute per side until lacquered and cooked through. 8 min
7. Transfer skewers to a platter, brush with any remaining glaze, and sprinkle with 1 teaspoon toasted sesame seeds. 2 min

Steamed Japanese Short-Grain Ricebase

1. Rinse 1½ cups Japanese short-grain white rice in a fine-mesh strainer under cold running water, swishing with your hand, until the water runs clear, about 1–2 minutes. 3 min
2. Combine the rinsed rice and 1¾ cups water in a medium saucepan, cover with a tight-fitting lid, and bring to a boil over medium-high heat. 4 min
3. Once boiling, reduce the heat to the lowest setting and cook, covered, for 13 minutes — do not lift the lid. 13 min
4. Remove the saucepan from heat and let the rice steam, still covered, for 10 minutes. 10 min
5. Uncover, fluff gently with a rice paddle or fork, and serve immediately.

Sesame Cucumber Saladside

1. Thinly slice 2 English cucumbers into rounds and place in a colander; toss with ½ teaspoon kosher salt and let drain for 10 minutes, then gently squeeze out any excess moisture. 12 min
2. Whisk together 2 tablespoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, ½ teaspoon granulated sugar, and ½ teaspoon finely grated fresh ginger in a large bowl until the sugar dissolves. 3 min
3. Add the drained cucumber slices to the bowl and toss well to coat in the dressing. 2 min
4. Sprinkle with 1 teaspoon toasted sesame seeds and serve chilled or at room temperature.