Ingredients
3 tbsp saké
3 tbsp Japanese soy sauce
2 tbsp mirin (rice wine)
2 tbsp caster sugar
6 skinned chicken thigh fillets, cut in 2 cm pieces
SIDS SALT & PEPPER to taste
2-3 spring onions, trimmed & cut in 2 cm pieces
6 fresh shiitake mushrooms, halved
2 tsp rice bran oil
1 spring onion, extra thin sliced diagonally
Directions
Bring the saké, soy sauce, mirin and sugar to a simmer in a saucepan. Cook, stirring occasionally for 2-3 minutes, until the sauce thickens slightly. Set aside to cool.
Combine the chicken and half the sauce in a bowl. Season with SIDS SALT & PEPPER to taste. Chill in the fridge for 30 minutes to marinate.
Thread the chicken, spring onions and mushrooms alternately onto metal or pre-soaked bamboo skewers. Heat the oil in a large frying pan. Add the skewers to the pan and cook, turning once, for 6 minutes, until cooked through.
Transfer to a platter and sprinkle with the remaining spring onion. Serve immediately with extra sauce.