Chicken Skewers

These  are  very similar to the  chicken “yakitori” that are  so popular in Japanese   restaurants.

MAKES 6 SKEWERS (6 FIRST COURSE SERVINGS)

½ cup Japanese soy sauce
1 tablespoon grated fresh ginger
1 large clove garlic, peeled, minced, crushed to a paste 1 teaspoon sesame oil
¼ cup sake or white wine (optional) 2 tablespoons sugar
6 tablespoons mirin
3 boneless chicken breasts, trimmed, cut into ¾-inch dice
Boil  all the  ingredients, except the  chicken, until reduced to ⅓  cup  and lightly  syrupy.  Let
   cool.
Marinate the chicken in the syrupy mixture for 4   hours.
Soak  wooden skewers in  water  for  30 minutes, then thread with  the  chicken  pieces.
Grill the  chicken skewers  for  about 3 minutes  over  high heat while  basting  with  the
boiled-down marinade. Serve  immediately.