Prepare the chicken skin by scraping off any remaining fat or membrane with a knife. Cut the chicken skin into approximately 2x8 cm strips.
2
To make the tare (yakitori sauce), combine Koikuchi soy sauce, Mirin, Sake, and Granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the Granulated sugar dissolves.
3
Reduce the heat to low and continue to simmer the tare for about 10-15 minutes, or until it slightly thickens to a syrupy consistency. Remove from heat and set aside.
