Step 1

Trim any excess fat from meat and lightly pound to tenderise. Cut into large cubes.

Step 2

Basting sauce: Blend together wine, soy sauce and stock. Keep separate ¼ cup of sauce, marinate meat in remaining sauce for 1 hour.

Step 3

Teriyaki sauce: Combine sugar with ¼ cup of reserved sauce, heat gently. Mix cornflour with cold water, stir into hot sauce and cook over medium heat until thick.

Step 4

Thread 4 or 5 pieces of meat onto each skewer, cook over high heat for around 5 minutes on each side

Step 5

Use Teriyaki sauce for dipping.