2 tablespoons light soy sauce
2 tablespoons mirin
2 tablespoons saké
2 tablespoons light miso
2 green onions crushed and slivered
1 teaspoon minced ginger root
1 garlic clove - minced
8 boned chicken thighs skin intact
1 tablespoon seven-spice powder.

Direction:
Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times. 
Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture. 

*** For Details about Ingredients , check your nearest Japanese Store.