Make the Tare Sauce:

• In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and scallion.

• Bring to a boil, reduce heat, and simmer for 10–15 minutes until slightly thickened.

• Strain and set aside. Reserve some for brushing and some for serving.

Prepare the Skewers:

• Thread 3–4 pieces of chicken onto each soaked skewer, skin side facing the same direction.

• Lightly season with kosher salt.

Grill the Yakitori:

• Preheat a grill or grill pan over medium heat. Lightly oil the grates or pan.

• Grill skewers for 4–5 minutes per side, brushing with tare sauce during the last few minutes to caramelize and glaze.

Serve:

• Remove from heat and brush with more tare sauce.

• Serve hot, optionally with steamed rice, shredded cabbage, or pickled vegetables.