Chicken yakitori

Method

Combine soy sauce, mirin, sake, sugar, garlic and ginger in a saucepan and simmer for 5 minutes to create the yakitori sauce. Cut chicken thighs into 3cm cubes and spring onions into 4cm lengths. Thread chicken and spring onion pieces alternately onto soaked wooden skewers. Heat oil in a large griddle or barbecue to medium-high heat and cook skewers for 8-10 minutes, turning frequently and basting with yakitori sauce during the last 3 minutes of cooking. Arrange on a serving plate and drizzle with remaining sauce, then garnish with sesame seeds and serve immediately.