Ingredients for 4 persons
300 g chicken breast fillet
2-3 spring onions
Soak the wooden skewers in water to prevent them burning on the grill.
Cut the chicken breast into cubes of about 3 cm. Slice the spring onions into 4 cm pieces. Alternate the chicken and spring onions on the skewers. Put onto the hot grill. As soon as they begin to brown, brush with Tomami Japan and briefly continue to grill indirectly until a syrupy glaze has formed. Serve immediately.
Make sure that the sauce does not burn, otherwise it will taste bitter.
Preparation time: approx. 20 minutes