Yakitori (Chicken and Leek Skewers with Tare)

Method

1. Soak the bamboo skewers in water so they do not burn (a long water bottle or a zip bag works at camp). Light the charcoal in a chimney starter or in a pile on the grill and wait 20 min, until every piece is covered in white ash and the fire has settled to charcoal (medium heat). Spread the coals in an even layer 2 to 3 coals deep and set the grate 8 to 10 cm above them.

   charcoal (medium heat)

2. Cut the chicken into 3 cm pieces, keeping the skin on (its fat bastes the meat as it grills). Cut the leek into 3 cm lengths. Thread chicken and leek alternately onto 8 skewers, 3 to 4 pieces of chicken and 2 of leek each, piercing each piece through the middle and pushing them snugly together with no gaps. Leave 2 cm free at the end as a handle. Wash your hands and the board right after handling raw chicken.

   Add in this stepBoneless chicken thigh, skin on 300 gJapanese leek (negi) or the whites of thick spring onions 1

3. Make the tare: put the soy sauce, mirin, sake and sugar in a 14 cm small pot, set it on the camp stove or the edge of the grill over medium heat and simmer for 5 min, until reduced by about a third and the bubbles turn small and glossy. It thickens more as it cools. Pour some into a separate cup for brushing, so a brush that has touched raw chicken never goes into the rest.

   Add in this stepSoy sauce 3 tbspMirin 3 tbspCooking sake 1½ tbspSugar 1½ tbsp

   medium heat

4. Lay the skewers on the grate with the bare handles towards the side with fewer coals. Skewers on the grill at a time: 8 (a '+' means two rounds). Grill over charcoal (medium heat) for 7 min, turning every minute, until the chicken is opaque all over with light golden marks. If fat drips and flares up, move the skewer aside for a moment; never leave it sitting in flames.

   charcoal (medium heat)

5. Brush the skewers all over with tare, grill for 30 seconds per side, and repeat 2 to 3 times over 3 min, until glossy and lightly caramelised. Watch closely, as the sugar burns fast. They are done when the largest piece feels firm, the juices run clear and there is no pink in the centre (75 °C on a thermometer). Sprinkle with shichimi to taste and eat hot.

   Add in this stepShichimi togarashi (Japanese seven-spice) to taste