This tasty dish is the perfect finger food for dinner parties and will be a big hit as a filling snack.

Serves 4

Ingredients:

• 500g boneless chicken thighs (with skin for a moist meat or without for less fat)
• 16 bamboo skewers
• Sunflower or vegetable oil
• 2 tablespoons sake
• Salt and pepper

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• 100ml shoyu sauce
• 100ml mirin
• 4 tablespoons caster sugar
• Juice from 1 inch ginger

• Sweet Chilli peppers
• Mushrooms
• Spring onions
• Baby leeks

Preparation:

1. Cut the chicken into bite sized pieces and marinate in the sake for one hour.
2. Soak the bamboo skewers in water.
3. Make the teriyaki sauce. Mix together the shoyu, mirin and caster sugar in a saucepan.
4. Boil for 30 seconds and then reduce the heat and allow to simmer for 15 minutes.
5. Add the ginger juice and stir.
6. Remove the pan from the heat.
7. The sauce should have reduced to a sticky syrup.
8. Remove the chicken from the marinade and thread 3 pieces of chicken and one or two pieces of the chosen optional vegetables if using.
9. Cook the skewers over a charcoal barbeque for 15 to 20 minutes until cooked.
10. Turn them and brush them with teriyaki sauce as they cook.
11. Serve hot.