The chicken for this recipe can be prepared 2-3 hours in advance and refrigerated until required. Be sure to remove from refrigerator 10 minutes before cooking.
Whisk together the 2 tablespoons Kikkoman Marinade and mirin in a large bowl. Add the chicken and toss gently to coat. Set aside in refrigerator until ready to use
For the glazing sauce, combine the extra 1/4 cup Kikkoman Marinade and mirin, plus the sake or dry white wine and the sugar in a small saucepan. Bring the mixture to a gentle boil and allow simmering until slightly thickened, about 5 minutes. Set aside
Pre-heat oven grill or grill pan (lightly oil the grill pan)
Thread 1 piece chicken onto each skewer, and then alternate the vegetables and meat. Grill the skewers until seared on both sides until cooked through (about 12 minutes), turning every 2-3 minutes
During the last few minutes of cooking, brush the skewers on both sides with the glazing mixture, turning often so the glaze doesn't burn. Remove from grill and baste again with the glazing mixture just before serving
Tips & Hints:
Serves 4 (3 skewers per serving). The chicken can be prepared 2-3 hours in advance and refrigerated until required, Remove from refrigerator 10 minutes before cooking. The glaze can be made the day before and refrigerated until required. Bring to room temperature before glazing skewers
Asian Coleslaw
In a small bowl, whisk together the vinegar, Less Salt Soy Sauce, sugar and vegetable oil
In a large salad bowl, combine the cabbage and carrots. Add the dressing and toss the salad gently to coat the vegetables. Sprinkle sesame seeds on top just before serving
Arrange chicken on a large serving platter, and place coleslaw in a salad bowl. Serve immediately
Tips & Hints:
The coleslaw dressing can also be made the day before and refrigerated until required
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