- 6 chicken breasts
- 10 cl mirin
- 10 cl sake
- 10 cl black soy sauce
- 2 c. tablespoons sugar
- 1 leek
- wooden skewers
Soak wooden skewers in cold water for 20 minutes to avoid the meat clings to the sticks.
Cut the leek and chicken fillets into pieces of 3 cm.
In a bowl put the mirin, sake, soy sauce and sugar and mix well until the sugar is well dissolved and set aside.
Marinate meat in sauce for 30 minutes in the fridge.
Skewer the chicken pieces and alternating with pieces of leek and cook on a grill or barbecue for 7-8 minutes on each side.
Brush over the skewers occasionally with remaining sauce.
Serve with white rice.