8 green onions, trimmed and cut into 2.5 centimeter pieces
3/4 cup (180 milliliters) soy sauce
1/2 cup (120 milliliters) mirin
1/2 cup (120 milliliters) sake
1/2 cup (120 milliliters) water
2 tablespoons (30 milliliters) brown sugar
2 garlic cloves, grated
2.5 centimeter piece of ginger, grated
Oil, for the grill
Rice:
1 cup (240 milliliters) jasmine rice
1-1/3 (320 milliliters) cup water
1 teaspoon (5 milliliters) sesame oil
1 teaspoon (5 milliliters) mirin
1 tablespoon (5 milliliters) pinenuts
Chives, chopped, to garnish
Special equipment:
12 bamboo skewers, soaked in water or metal skewers
Pastry ring
Directions
Chicken:
In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger.
Heat and bring to a boil, stirring.
Reduce to a simmer and cook 20 minutes, or until thickened.
Pour half into a bowl and reserve for serving.
Heat the barbeque medium-high or 375 F. (190 C).
Oil the grill.
Thread the skewers alternating with chicken and green onion pieces
Cook for five minutes then turn over and cook for three more minutes.
Continue turning for five more minutes or until an internal temperature of 165 F (74 C).
While cooking the application of the sauce should be continuous. Once cooked there should be no remaining sauce.
Rice:
In a small pot place rice and water cover and bring to a boil then reduce heat to low and let cook for eight to nine minutes or until the water is completely absorbed.
Put the pot of rice aside and let rest covered for 15 minutes.
Remove the rice from the pot and dump into a bowl fluff the rice and add sesame oil, mirin, and pine nuts.
To serve:
Using a pastry ring place the rice on the plate top with chives.
Add chicken and serve warm.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
