Negima Yakitori

Directions

1. Soak the wooden skewers in water for 30 minutes. Cut the scallions in half, right where the dark green tops meet the lighter bottoms.
2. In a small saucepan over high heat, combine the first 7 ingredients and the dark green parts of the scallions. Bring to a boil, then reduce the heat to a simmer. Cook for 8 minutes, until the mixture begins to thicken slightly. Sprinkle the cornstarch on top of the sauce, stir well, and cook for another 1 to 2 minutes -- the sauce will continue to thicken. Set aside to cool.
3. Once the sauce is cool, spoon enough onto the chicken to coat it. Let it sit for 30 minutes or so to marinate.
4. Cut the lighter parts of the scallions in 1 inch pieces. Take a skewer and thread a piece of marinated chicken onto it, piercing both ends to form a folded slice. Thread on a piece of scallion perpendicular to the skewer. Continue alternating between chicken and scallions in this fashion, until you've filled all of your skewers.
5. Lightly oil a cast iron pan and place it over medium-high heat. Working in batches, add the skewers. Cook for 2 minutes on each side, then begin brushing the skewers with the yakitori sauce. Turn and baste the skewers every 30 seconds for another 4 minutes, or until the chicken is cooked through. Between each batch, wipe away any excess sauce to avoid burning and re-oil the pan. Transfer yakitori to a serving plate and sprinkle with toasted sesame seeds. Serve immediately.