Makes 4-6 servings
2 lbs. chicken thigh meat cut into 1/2 inch cubes
12 bamboo skewers, 6 inches long
1/2 cup Kikkoman Milder Soy Sauce
1/4 cup Kikkoman Mirin
1/4 cup Kikkoman Ryorishi Cooking Sake
1/2 teaspoon salt
2 tablespoons sugar
Mix the soy sauce, mirin, sake, salt and sugar in a medium bowl until the sugar has dissolved. Place the skewers in a shallow dish and pour the sauce over the top. Cover with plastic wrap and marinade in the refrigerator for at least 2 hours and up to 4. Flip the skewers once in the middle of the marinading process.
Soak the bamboo skewers in water for about 15 or 20 minutes. While they are soaking, cut the meat and the leeks. Assemble the skewers by putting the chicken pieces on them. Set the prepared skewers on a plate. If you are going to wait for a while to grill them, cover with plastic wrap and refrigerate.
When you are ready to grill the skewers, heat a gas or charcoal grill to medium-high heat. Place the skewers over the warmest part of the grill. Let the chicken cook for about 2 minutes before turning the skewers. Continue turning them ever minute or so to keep the marinade from burning. After about 8-10 minutes, the skewers should be completely cooked.
Remove them from the grill and serve.