Ingredients

Yakatori Sauce:
1 T sugar
1/4 cup mirin
1/2 cup sake
1/2 cup soy sauce

Skewers:
1 1/2 lbs. skinless, boneless chicken breasts cut into 16 strips
16 bamboo skewers, 6 to 8 inches long

Sunomono:
1 large English cucumber
1 tsp. salt
1/4 cup Japanese Rice Vinegar (unseasoned)
1 T granulated sugar

Directions

Soak skewers in warm water for at least 20 minutes.

Yakatori Sauce:
Meanwhile, mix the sugar, mirin, sake and soy sauce in a small pan and heat until boiling. Reduce heat and simmer until slightly thickened, about 10 minutes.

Grill the skewers:
Skewer the chicken strips on the soaked skewers.  Prepare a grill pan or outdoor barbeque set to medium.  Lightly oil the grill or grill pan. Brush the skewers lightly with the yakatori sauce and grill until they easily release from the grill, about 2 minutes. Turn the skewers and brush with a little more of the sauce and grill the other side. Turn a couple more times, basting each time until cooked through, being careful not to overcook.  If the grill is too hot, these will burn and overcook easily, so be careful that they are just done and well glazed with the sauce. Serve hot with the sunomono salad on the side (recipe follows).

Thinly slice the cucumber and place in a mixing bowl with the salt. Toss to coat and let stand for 10 minutes. Place cucumbers in a colander and rinse under cold running water to remove salt. Shake out excess water and drain well on paper towels. Return to bowl.

Mix vinegar and sugar in a small bowl and stir to dissolve sugar. Add the vinegar mixture to the cucumbers and toss to combine. Sunomono is best if allowed to marinate for at least 10 minutes.

Recipe courtesy: Chef Roy Harland, Slates Restaurant