Preparation time: 20 minutes + soaking

Total cooking time: 10 minutes

Makes 25 skewers

1 kg (2 lb) chicken thigh fillet

1/2 cup (125 ml/4 fl oz) sake

3/4 cup (185 ml/6 fl oz) shoshoyu (Japanese soy sauce)

1/2 cup (125ml/4 fl oz) mirin

2 tablespoons sugar

10 spring onion, cut diagonally into 2 cm (3/4 inch) pieces

1. Soak 25 wooden skewers in water for about 20 minutes in water. Drain and set them aside

2. Cut the chicken thigh fillet into bite-sized pieces. Combine the sake,shoshoyu, mirin and sugar in a snall pan. Bring the mixture to the boil and then set aside.

3. Thread the chicken pieces onto the wooden skewers, alternately with the spring onion pieces. Place the skewers on a foil-lined tray and ciik them under a preheated grill, turning and brushing frequently with the sauce, for 7 – 8 minutes, or until the chicken is cooked through. Serve immediately, garnished with a few spring onion pieces,or sprigs of fresh herbs