Tare sauce:

• ½ cup soy sauce
• ½ cup mirin
• ¼ cup sake
• ¼ cup water
• 2 Tbsp finely chopped onion
• 4 tsp sugar
• 2 garlic cloves
• 1 (½-inch) piece ginger, thinly sliced

Brussels sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 1½ Tbsp canola oil
• ½ tsp kosher salt
• Furikake (Japanese rice seasoning)
• Chopped cilantro

1. To prepare sauce: In a small saucepan over medium-high, combine first 8 ingredients. Bring a boil; cook 20-25 minutes or until reduced by half and thick enough to coat back of a spoon. Remove from heat; discard garlic and ginger.
2. Soak 6-8 wooden skewers. Preheat grill or grill pan.
3. Soak sprouts in a bowl of water 5 minutes. Drain; toss with oil and salt. Arrange on skewers with cut sides all facing same direction. Place cut side down on grill; cook 3-4 minutes (on grill), 7-8 minutes (in grill pan), or until charred, basting with sauce after first minute. Turn and grill 2 minutes or until cooked through. Transfer to a platter; slather with sauce. Sprinkle generously with furikake and cilantro; serve hot.