While chicken is a very popular grill item in Japan, just about any meat or vegetable would work well with this glaze. Ideally, use small, 6- to 8-inch skewers. And if you use wooden ones, be sure to soak them in water for at least 10 minutes beforehand to prevent scorching while grilling.
Serves 4
3 tablespoons white or red miso
3 tablespoons sake
2 tablespoons sugar
2 tablespoons mirin (Japanese rice wine)
12 ounces boneless, skinless chicken thighs cut into 1-inch cubes
Prepare a grill or broiler to high heat.
In a small saucepan over medium heat, combine the miso, sake, sugar and mirin, stirring often until the sauce is smooth and the sugar is dissolved. Set aside.
Thread the chicken onto skewers, 3 pieces per skewer. Grill or broil for 2 or 3 minutes per side, until the chicken is nearly done. Brush both sides of the chicken with the miso mixture and continue to cook 1 to 2 minutes, until the chicken is opaque throughout and has a deep glaze.
Serve immediately or chill until ready to serve (return to room temperature before serving).