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1
Make several very shallow lengthwise cuts on the inner side of each chicken thigh, so that later the chicken will be easy to roll.
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2
In a medium bowl, combine the shoyu, mirin, sake, and grated ginger.
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3
Add the chicken thighs, and marinate them for 20 minutes, turning them over several times.
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4
Remove the chicken thighs from the marinade, and wipe them dry with a paper towel.
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5
Bring a medium pot of water to a boil, and blanch the asparagus spears for 20 seconds.
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6
Drain them, and wipe them dry with a paper towel.
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7
Tightly roll three asparagus spears in each chicken thigh.
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8
Secure each roll with five steel, skewers, threaded through the overlapped part of the roll in a fan shape, so that you can hold all five skewers together at one end.
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9
They will form a convenient handle by which to turn over the chicken during cooking.
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10
Heat a broiler or grill.
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11
Place the chicken rolls in a broiler pan or on the grill rack, 5 to 6 inches from the heat source, and cook the chicken rolls for 10 minutes.
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12
Turn them over, and cook them for 6 minutes on the other side.
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13
Remove the chicken rolls from the heat source.
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14
With a pastry brush, apply the teriyaki sauce on both sides of the chicken rolls.
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15
Return them to the heat source, and dry them on both sides for 1 to 2 minutes.
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16
Repeat the basting and drying process several times, until the chicken rolls are coated with a glossy layer of sauce.
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17
After the chicken is cooked, turn the skewers to loosen them, but leave them in for 5 minutes.
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18
In a small saucepan, warm the remaining sauce over moderate heat.
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19
Unskewer the chicken rolls, and cut each roll into 1-inch slices crosswise.
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20
Lay the chicken disks on a bed of salad greens, and drizzle the disks with a little teriyaki sauce.
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21
Sprinkle a little sansho pepper over the chicken and serve.
