Boneless chicken breasts,cut into 1 inch cubes
Red capsicum,cut into 1 inch pieces
Black pepper powder
Halve the mushrooms and spring onions. To make the sauce, pour the sake into a small non stick pan; add the soy sauce and sugar and bring the mixture to a boil.
Add the salt and pepper powder and mix. Lower the heat and simmer, uncovered, over medium heat until the sauce reduces to one-third. Cool.
Take a satay stick and thread onto it a piece of red capsicum, one chicken cube, a spring onion half, half a button mushroom, a shiitake mushroom, one more chicken cube and finally a piece of red capsicum.
Leave a little space between each ingredient to allow even cooking. Sprinkle a pinch of salt and black pepper powder on the satay sticks and prepare the remaining satay sticks in the same way.
Heat the oil on a non-stick tawa. Place three satay sticks at a time on it and cook, turning and brushing with the sauce occasionally, until browned all over and cooked through. Serve the yakitori sprinkled with remaining sauce.