Yakitori is a popular dish served at Japanese style pubs. The secret lies in the sauce used to baste the chicken.
Ingredients
3/4 cup sake
1 1/2 cup mirin
1 tbsp sugar
1 1/3 cup shoyu
Method
Simply combine all the ingredients in a saucepan and bring to a boil. Stir continuously until dissolved. Grill the chicken, which can be just the wings or boneless meat cubed and skewered, until firm. Then baste it with the sauce until completely cooked. Flip the meat over many times to baste equally on both sides and to avoid burning.
To add a little more sauce once the meat has been cooked, simply thicken with corn starch.