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Method:
Stir soy sauce, sugar and sake into the
flour in a saucepan. Bring to boil. Lower the heat and keep stirring.
Simmer the mixture until the sauce is reduced by a third. Set aside.
Cut the chicken thighs into bite-size and thread the chicken on to the
drained skewer. Gill under medium heat. Brushing several times with
the sauce until the chicken is cooked. Serve with the balance yakitori
sauce and shichimi.
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