1 lb boneless and skinless chicken thighs, cut into bite-sized pieces (roughly 1-inch)
1 bunch scallions, white parts only, cut into 2-in lengths
bamboo skewers (soaked before grilling)
1 tsp vegetable oil
1/4 cup soy sauce
1 tablespoon sake
1 tablespoon mirin
1 teaspoon corn starch
Add soy sauce, sake and mirin to a small sauce pan and bring it to boil. Add corn starch slurry and return to boil, stirring. Remove from heat and set aside.
Thread chicken meat onto bamboo skewers, chicken pieces with scallions. Drizzle chicken with vegetable oil. Season lightly with salt.
Heat a grill or grillpan over moderately-high heat. Place the skewers on top of the fire. Cook skewers until seared golden brown in places and almost cooked through, turning once, about 2 minutes per side (depending on the heat of the fire and the size of the chicken pieces, you might need to adjust the cooking time). Brush chicken with sauce and return to grill for about 30-40 seconds on each side.
Sprinkle lightly with shichimi togarashi. Serve with additional shichimi togarashiand sea salt.