It's good to use a wide variety of ingredients. Seen here are chicken thighs, livers, Welsh onion, tail meat, wings, partially developed eggs, green chili, cartilage, gizzard and okra.

(1)

Place chicken thighs with the skin down,
then cut into bite-size pieces.

(2)

On a chopping board, pierce the pieces with bamboo skewers (about 4 pieces to a skewer).

(3)

Grill on charcoal that is burning well. If the charcoal is too hot, keep changing the position of the skewers, or sprinkle the charcoal with saké to lower the temperature. Grill one side until almost cooked, then turn over and cook until done right through to the middle.

(4)

Make as much glaze as you need, at a ratio of 9 parts saké 9 parts soy sauce, and 5 parts granulated sugar. Before mixing, boil the saké to evaporate the alcohol. Then add the soy sauce and simmer for about 15 minutes at medium heat. Add half the sugar, and simmer again for another 15 minutes or so. Add the remaining sugar, then simmer at a fairly low heat until the glaze is reduced to 2/3. Glaze each piece of meat evenly.

(5)

Grill both sides of the skewered meat again on the charcoal, but only until the glaze is dry. Finally, glaze once more, and arrange on a plate.