Yakitori is a Japanese dish of chicken pieces grilled on a skewer (mainly chicken meat, but there are other meat and vegetables, too). Yakitori is usually served with flavorful soy and rice wine dipping sauce called tare. Japanese usually enjoys eating yakitori with beers.
Remove the skin and fat from the chicken thigh, cut into 2 cm squares, then skewer the chicken.
Combine the all the ingredients for seasonings.
Heat the frying pan over medium heat and add yakitori. Bake for 2 minutes and brown. Flip to another side.
Close the lid and heat on low heat for 5 minutes to cook the chicken.
Once baked, place it on a plate.
Boil the seasoning ingredients on medium heat until the smell come out
Put the yakitori to the frying pan.
When the sauce is boiled down, it becomes more shiny and thicker, and the color becomes darker like caramel. Quickly flip both sides of the yakitori and turn off the heat.
Keep an eye on it as it is easy to burn at the end.
Serve on a plate, drizzle with the sauce left on the frying pan, and sprinkle with shichimi pepper if you like.