Step 1

Soak the skewers in cold water for 20 minutes.

Step 2

Place the garlic, ginger, soy, mirin and 1/2 tsp yuzukosho in a bowl and stir to combine. Add the chicken and turn to coat well. Cover and refrigerate for 1 hour to marinate.

Step 3

Thread the chicken onto the soaked bamboo skewers and place on a tray.

Step 4

Preheat a barbecue or chargrill pan to high. Combine the kabayaki sauce and remaining 1/4 tsp yuzukosho in a bowl. Chargrill chicken, basting with the kabayaki mixture, for 2-3 minutes each side until caramelised and cooked through.

Step 5

Transfer the skewers to a serving plate. Sprinkle over a little togarashi and garnish with shiso leaves, if using, to serve.