Chicken meatball skewers with teriyaki glaze (Tsukune)

1. Soak the bamboo skewers in water for 30 minutes so they don't burn.

2. Mix the minced chicken with the finely chopped spring onion, grated ginger, egg, panko, starch and salt by hand for 2-3 minutes until sticky.

3. With wet hands, shape 12 elongated logs and thread each onto a skewer, pressing the meat around it.

4. For the glaze, simmer the soy sauce, mirin, sake and sugar in a small pan for 3-4 minutes until syrupy.

5. Heat the oil in a frying pan and cook the skewers over medium heat for 8-10 minutes, turning occasionally, until cooked through.

6. In the last 2 minutes, brush several times with the glaze until glossy, and serve warm.

Tip: Tsukune is a favourite in yakitori bars; it's often served with a raw egg yolk for dipping. You can also grill the skewers – the glaze gets even more caramelised.