Step 1

Soak the bamboo skewers in water for 30 minutes, then drain.

Step 2

For the tare sauce, combine the soy sauce, sake, mirin, sugar, ginger, garlic, with a dash of water in a saucepan. Season, then bring to the boil, stirring, over medium-high heat. Reduce heat to medium and simmer gently, stirring, for 5 minutes or until sauce is thick and syrupy (don’t allow it to burn). Set aside to cool.

Step 3

Thread the chicken pieces onto the skewers and brush with the tare sauce. Heat a chargrill pan or barbecue to medium and lightly brush with oil. Chargrill skewers, turning once and basting with the remaining tare sauce, for 8-10 minutes until the chicken is dark golden and caramelised, and cooked through.

Step 4

Scatter with spring onion and sesame seeds, and serve with icy-cold beer or Japanese sake.