Step 1

Pour 3 tbsp mirin and 1 ½ tbsp sake into a saucepan and boil for about 30 seconds to 1 minute over a medium heat.

Step 2

Add 3 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp turbinado sugar, ½ tsp garlic paste and ½ tsp duck fat. Mix thoroughly and bring to a boil once more, then reduce the heat to low and simmer for about 10 minutes before removing from the heat. Stir occasionally to prevent burning.

Step 3

While you wait, cut 2 boneless chicken thigh into bitesize pieces, and the white part of 2 Japanese leek (naganegi) into 2cm pieces.

Step 4

Thread the chicken and Japanese leek pieces onto bamboo skewers. Alternate the pieces so that each skewer has 3 pieces of chicken and 2 pieces of leek.

Step 5

Start heating your frying pan over a medium-high heat and once hot, add 1 tsp cooking oil. Sprinkle the skewers with 2 tbsp sake.

Step 6

Once the pan is fully preheated, place the skewers down and fry for 2 minutes on each side to lightly char them.

Step 7

Reduce the heat to low and cover the pan with a lid. Continue to cook in the steam for 5 minutes.

Step 8

Once cooked through, remove the lid and increase to a medium-low setting. Brush each skewer with the prepared sauce and fry for 30 seconds to create a sticky glaze.

Step 9

Turn the skewer and repeat until evenly glazed all over.

Step 10

Enjoy!