Lean chicken breast skewers topped with fresh wasabi and a light soy glaze.
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Soak bamboo skewers in water for at least 30 minutes to prevent burning.
Cut the chicken breast into uniform 1-inch cubes and lightly season with salt.
In a small saucepan, combine soy sauce, mirin, sake, and sugar over medium heat.
Simmer the sauce for 5-7 minutes until it reduces slightly into a thin glaze (tare).
Thread 4-5 pieces of chicken onto each skewer, leaving space at the bottom handle.
Heat oil in a grill pan or non-stick skillet over medium-high heat and sear chicken for 3 minutes per side.
Brush the chicken generously with the soy glaze during the last 2 minutes of cooking.
Remove from heat and place a small dollop of fresh wasabi on top of each chicken piece before serving.
