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Ingredients
Method
- 100ml soy sauce
- 100ml mirin
- 50ml sake
- 2 tbsp sugar
- 500g chicken thigh chunks, skin and bone removed
- 4 spring onions, cut into thirds
- Metal or soaked bamboo skewers
- Mix the soy, sake, sugar and mirin in a small saucepan, and cook for 15 mins on a medium heat. Thread the chicken chunks onto the skewers, with alternating pieces of spring onion. Pop the skewers on a barbecue or frying pan, and cook for 10 mins while regularly brushing with your sticky sauce and turning. Serve immediately.
25 mins
4 serving
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