Chicken Yakitori

In a saucepan, bring the water and kombu to a simmer. Add the bonito and return to a simmer. Remove the pan from the heat and let stand for 3 minutes. Strain the broth into a large saucepan. Add the sake, soy sauce, mirin and sugar to the broth and boil over moderately high heat, stirring occasionally, until slightly thickened, 45 minutes.

同时，将16串竹子浸入水中20分钟；流走。交替将鸡肉和葱伸到串上。

Finely grate the ginger into a small, fine strainer set over a bowl. Press the juice from the ginger; you should have 2 tablespoons.

Light a grill. Brush the chicken and scallions with oil and grill over moderate heat, turning, until just cooked through, 10 minutes. Just before removing them from the grill, brush the skewers with the ginger juice and soy glaze. Serve, passing more glaze for dipping.