The idea of Yakitori outside of Japan isn’t quite the same but here we go: minced chicken and mixed with whatever your heart desires: garlic powder (a dash), pepper, paprika, tumeric and some nutmeg and cumin. The secret is the right balance and in the bowl mix it with some soju, and some onion finely chopped brunoise styled.

Then you make the balls and get them into the pan and deglaze with some soju and mirin and you get the glazing you need.