one of our most popular sides, impress your dinner guests with this easy yet memorable side dish. check out ‘the wagamama cookbook’ for this great recipe

you need

• for yakitori sauce - makes about 200ml (7fl oz):
• 6 bamboo skewers, soaked in cold water for 2 hours
• 4 tablespoons yakitori (see below) sauce
• 2 tablespoons of vegetable oil
• salt and white pepper
• 12 spring onions
• 275g (10oz) boneless, skinless chicken thigh meat
• 6 tablespoons sake
• 180ml (6fl oz) light soy sauce
• 6 tablespoons mirin (sweetened sake used for cooking)
• 1 tablespoon caster sugar

instructions

cut the chicken into 2.5cm (1 in) cubes. trim the green end and root of the spring onion and cut into 2.5cm (1 in) chunks from the root up. thread the chicken and spring onion pieces alternately onto the skewers (each skewer should have 3 pieces of chicken and two pieces of spring onion). season with salt and white pepper.
heat a heavy-bottomed frying pan or griddle over a medium heat for 1 – 2 minutes or until hot and almost smoking and add the oil. cook the skewers, turning frequently, for about 5 – 6 minutes until golden brown. drain on kitchen paper to remove any excess oil and brush with the yakitori sauce. serve immediately

for yakitori sauce, combine all the ingredients in a small pan and gently heat to dissolve the sugar. set aside to cool. it will keep indefinitely in the fridge