Grilled chicken skewers (Yakitori)

1. Soak wooden skewers in water for half an hour so they don't burn on the grill.

2. For the tare glaze, bring the soy sauce, mirin, sake and sugar to the boil in a small pan and simmer for 8-10 minutes until reduced by a third.

3. Cut the chicken thighs into roughly 3 cm cubes and the white part of the spring onions into 3 cm lengths.

4. Thread the chicken and onion alternately onto the skewers and season lightly with salt.

5. Cook on a hot grill or griddle pan for 8-10 minutes, turning often; brush two or three times with the tare during the last 3 minutes.

6. Serve straight away, drizzled with the remaining glaze, with rice or a cup of green tea.

Tip: In Japan yakitori is the favourite of izakayas, the after-work pubs, where it is grilled over charcoal. You can also have it "shio" style, salt only – skip the glaze and squeeze over some lemon.