Chicken yakitori

This was pretty good, but not interesting enough to be exciting, if that makes sense.

We followed:  https://cooking.nytimes.com/recipes/1013201-yakitori-chicken-with-ginger-garlic-and-soy-sauce

We used dark soy since we had no tamari, and shaoxing rice wine instead of mirin.  We tried to compensate for this by using 1.5 T sugar instead of 1 T sugar.  We might-could have used even more.  Finally, we used ~1 Tbsp minced ginger instead of 1/2 tsp which was a great choice since that added a distinct and interesting note in the final.

It didn't seem to thicken a lot in the 7 min simmering, so we simmered another 7 and then stopped.

The end result was definitely good if a little bit salty.  Not sure if we'll make it again, but could be worth coming back to...

[ no pic for now =(   ]