Japanese Yakitori Chicken Skewer Bowl with Sesame Edamame & Crispy Garlic Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
• 1/4 cup soy sauce, low-sodium preferred
• 4 tbsp mirin, sweet rice wine
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 5 cloves garlic, minced, divided
• 1 tbsp fresh ginger, minced
• 2 cups cooked rice, white or brown, prepared ahead
• 2 tbsp butter
• 2 tbsp vegetable oil, for grilling
• 1 1/2 cups frozen shelled edamame
• 2 tbsp sesame seeds, white or black
• 3 stalks scallions, sliced
• 8 wooden or metal skewers
• to taste salt and black pepper

Instructions

1. 1

   Soak wooden skewers in water for 20 minutes. In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, 1 clove minced garlic, and minced ginger to make yakitori glaze.

2. 2

   Pat chicken cubes dry with paper towels. Thread 4-5 pieces onto each skewer, leaving small gaps between pieces. Season lightly with salt and pepper.