Instructions

1. Pre-soak 6-8 bamboo skewers.
2. Cut the chicken breasts into 1 inch pieces then put them in a mixing bowl.
3. Mix together the mirin, sake, soy and sugar until the sugar dissolves. Add the grated ginger and garlic.
4. Pour this over the chicken chunks and marinate for 30-60 minutes in the fridge if you can.
5. Heat a griddle pan or BBQ.
6. Thread the chicken onto the skewers and cook on a medium heat, turning every 30 seconds and brushing them with the marinade. Cook until golden and lightly charred.
7. Serve with Japanese-style relishes and salads.