Charred Nikujaga with Soy Mirin Glaze

Method

1. Build a hot grill and oil the grates well.

2. Season the nikujaga with sesame oil and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with scallions in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with sake and a squeeze of acidity.