SERVES 2 TO 4
1 pound boneless chicken thigh meat
3/4 cup dark soy sauce or tamari
1⁄3 cup mirin or sweet (cream) sherry
2 1/2 tablespoons sake or dry sherry
1 1/2 tablespoons brown sugar
2 fat garlic cloves, peeled and smashed
3/4 teaspoon grated peeled fresh gingerroot
Scallions, white and green parts thinly sliced, for garnish
 Cut the thighs into 1-inch pieces and place in a shallow dish. Make it beg for the sauce.
 In a small saucepan, combine the soy sauce, mirin, sake or sherry, sugar, garlic, and ginger. Bring to a simmer and cook for about 7 minutes, until thickened and syrupy. Save 1/4 cup of the sauce for dipping and drizzling. When you think they deserve it, pour the remaining sauce over the thighs, cover, and chill for at least 1 hour and up to 4 hours.
 If using wooden or bamboo skewers, soak them in water for 1 hour. Preheat a grill or broiler. Thread the chicken pieces onto skewers and grill or broil, turning halfway, for about 6 minutes. Serve drizzled with the reserved sauce and showered with scallions.