How to make yakitori

• Cut the chicken thigh into bite-size pieces.
• Cut the long green onion into the same size.
• Alternate the chicken and onion on the skewers. Use around 4 chicken pieces and 3 green onions for 1 skewer.
• Lightly season with salt.
• Grill over a charcoal grill. When one side is done, spray it with the nihonshu. This will give a delicious sweet and subtle flavor and help tenderize the meat.
• Serve with the tare sauce and sea salt.