Yakitori Sauce (makes 2 cups):

6 tablespoons sake, or sherry
3/4 cup soy sauce
3 tablespoons Mirin
2 tablespoons granulated sugar

Preparation

Combine the sauce ingredients in a saucepan and bring to the boil.

Thread the five pieces of chicken and four pieces of scallion, alternatively onto soaked skewers and brush with the yakitori sauce. Grill, basting regularly, until thoroughly cooked to an internal temperature of 160 degrees.