Yakitori

Tiny pieces of chicken, skewered and basted with teriyaki sauce.
Serve with Japanese 7-spice powder for dipping.
Use the thinnest bamboo skewers available, soak in cold water for about 20 minutes; this will stop them burning too badly.
Slice any cut of deboned, skinless chicken flesh into tiny cubes. Set aside.
Slice spring onions, on the slant, into 1 cm long strips.
Thread chicken and onion onto skewers.
Fill only 1/4 of each skewer.
Marinate skewers in a little teriyaki sauce for a few minutes – don’t drown the skewers in the stuff – Japanese cooking is very delicate.
Use a good quality teriyaki sauce. Preheat grill.
Grill chicken, basting occasionally until cooked for about 4 minutes.
Serve hot with a little 7-spice powder on the side.