In a small saucepan, combine water, sake, mirin, soy sauce, and brown sugar. Bring to a boil over medium heat, then reduce to a simmer and cook for about 30 minutes until the sauce thickens and reduces by half. Remove from heat and let cool.
2
Soak bamboo skewers in water for 30 minutes to prevent them from burning during broiling.
3
Heat a skillet over medium heat and cook one-third of the ground chicken without adding oil until no longer pink. Transfer the cooked meat to a large bowl and let it cool completely.
4
Roll up the shiso leaves and cut them into thin strips. Cut the green onions into thin slices.
5
Once the cooked chicken has cooled completely, combine it with the remaining ground chicken. Add miso, sesame oil, shiso strips, and green onions. Knead the mixture with your hands and wooden spatula in a clockwise direction 30 times, then counterclockwise 30 times until the meat becomes pale and sticky.
6
Prepare a baking sheet lined with aluminum foil and a wire rack brushed with oil. Lightly oil your hands, scoop up a portion of the chicken mixture, and toss it back and forth between your hands to release air pockets. Shape it into a long oval patty about 4 inches long.
7
Place the soaked bamboo skewer along the center line of the patty, then fold the two sides around it to encase the stick. Form the patty into a cylindrical shape and toss gently between your hands a few times to ensure even shaping. Place on the prepared wire rack.
8
Lightly sprinkle coarse sea salt over the meat. Cover the skewer handles with aluminum foil to prevent them from burning.
9
Preheat the oven broiler to high. Place the baking sheet on the middle rack of the oven, about 8 inches away from the heating element. Broil for 6 minutes.
10
Remove the baking sheet from the oven, flip the tsukune using tongs, and return to broil the other side for 4 minutes or until the chicken reaches 165°F internally.
11
Flip again, brush the yakitori sauce over the meat, and broil for another 45 to 60 seconds to caramelize the sauce.
12
Transfer the skewers to a serving plate and brush with extra sauce. Optionally sprinkle with Japanese seven spice for extra heat, then serve.
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