Skewer-free Yakitori (Japanese Grilled Chicken)

Steps

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1. 1
   Prepare the chicken. Spread out the skin, flip it over, and trim away excess skin, fat, and tendons. Remove yellowish fat carefully as it can cause odor.
   ▶ ≈1:29
2. 2
   Cut the prepared chicken into bite-sized pieces. Turn it lengthwise, separate along the natural seams into the thinner and thicker sections, then cut both into bite-sized pieces for better texture.
   ▶ ≈1:54
3. 3
   Transfer the chicken to a bowl and rub in 1/2 teaspoon of sugar. Once dissolved and incorporated, add 1 teaspoon each of sake and soy sauce, mixing well. Cover with plastic wrap and marinate for 15 minutes.
   ▶ ≈2:20
4. 4
   Trim the root end of the leek and cut into 3–4 cm lengths. Rinse the root sections thoroughly to remove any soil.
   ▶ ≈3:11
5. 5
   Prepare the sauce by mixing 1 tablespoon soy sauce, 1 tablespoon mirin, 2 teaspoons sake, and 1/2 tablespoon sugar together.
   ▶ ≈3:38
6. 6
   Gently pat the marinated chicken dry with paper towels.
   ▶ ≈3:54
7. 7
   Heat sesame oil in a frying pan for about 30 seconds. Place the chicken skin-side down with the skin spread out, arrange the white parts of the leek around it, and cook for about 2 minutes until browned.
   ▶ ≈4:08
8. 8
   Flip the chicken and leek. Reduce heat to low, add the green parts of the leek, cover, and steam-fry for 3 minutes.
   ▶ ≈4:46
9. 9
   Open the lid and increase heat to medium. Pour the sauce over the chicken and leek, gently mixing to coat evenly. Simmer until the sauce slightly thickens, being careful not to break the leek.
   ▶ ≈5:16
10. 10
    Toss everything gently and remove from heat. Sprinkle with shichimi (seven-spice) or other toppings to taste and serve.
    ▶ ≈6:13