Chicken Yakitori with Blueberry soy glaze


10-12 five inch bamboo skewers
1 lb. boneless, skinless chicken thighs, medium cut pieces
Vegetable oil
Yakitori Sauce (Tare)
½ Cup soy sauce
½ Cup mirin
¼ Cup sake
¼ Cup water
2 teaspoons packed brown sugar
⅓ Cup Blueberry Syrup
1 teaspoon Canola oil

Soak bamboo skewers in water for 30 minutes.

In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. Let it cool to room temperature before using. Mix in the Blueberry Syrup, taste, add more Blueberry Syrup if necessary.

Skewer 4-5 pieces of chicken onto each skewer. Heat a heavy cast iron pan over medium heat. Add the canola oil, add the chicken and sear until browned on both sides. Cook the chicken until about 80% done. Take the skewers and dunk the chicken into the sauce. Return the skewers back to the pan and cook until both sides are slightly caramelized. Serve hot and enjoy!

California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.