Hakata-Style Chicken Skewers with Traditional Tare Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Grilled chicken skewers glazed in a rich, savory-sweet tare sauce, featuring the perfect balance of soy, mirin, and sake for an authentic Japanese street food experience. This Asian recipe, ready in about 32 minutes, pairs chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, and 1/2 tsp sesame oil in a bowl until sugar dissolves completely. Stir in 1 tsp grated ginger and set aside.
  2. Step 2: Thread 12 oz chicken thighs, cut into 1-inch cubes, onto 8 soaked bamboo skewers, leaving 1/4 inch between pieces for even cooking.
  3. Step 3: Heat a grill pan over medium-high heat and brush with 1 tbsp of the tare sauce. Place skewers on the pan and brush with another 1 tbsp tare sauce. Cook for 3 minutes per side until golden and slightly charred, basting occasionally with remaining sauce.
  4. Step 4: Transfer skewers to a plate, garnish with 2 sliced green onions, and serve immediately with steamed rice.

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