600 grams boneless and skinless chicken thighs
6 spring onions
12 shiitake mushrooms
sesame oil for brushing
1/3 cup soy sauce
1/3 cup mirin
1/3 cup sake
2 tablespoons caster sugar
1 tablespoon rice or black vinegar
1 clove garlic, crushed
2 teaspoons grated fresh ginger
14 x 18 cm wooden skewers soaked in cold water for 1 hour
Marinade: Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 2 minutes then tip 2/3 of the marinade into a bowl and cool. Continue to simmer the remaining liquid until reduced and syrupy. Set aside.
Skewers: Trim the chicken of excess fat and cut into 3 cm squares.
Cut the spring onions into 3 cm lengths and blanch in boiling water for 1 minute. Drain and set aside.
Trim the mushroom stalks so they sit flat with the caps and discard the stalk trimmings.
Put the chicken and mushrooms in separate shallow dishes and pour half the marinade over each.
Turn to coat well, cover and leave for 1 hour, turning the mushrooms occasionally.
To assemble: Thread each skewer alternately with spring onions and chicken.
Carefully thread 3 mushrooms onto each skewer.
Preheat a barbecue or ridged grill plate until medium hot. Brush the skewers with a little sesame oil and grill until the chicken is fully cooked and the mushrooms are tender but still have a little bite.
Arrange on plates and brush with the reserved marinade.