Ingredients

• 3 tbsp miso paste
• 3 tbsp  soy sauce
• 2 tbsp mirin
• 2 tbsp caster sugar
• 3 chicken breast fillets, cut into 2cm pieces
• Ground white pepper, to season
• 2-3 large spring onions, trimmed and cut into 2cm (¾in) pieces
• 2-3 tbsp vegetable oil
• 1 spring onion, extra thinly sliced on the diagonal

Method 

1. Bring the miso paste, soy sauce, mirin and sugar to a simmer in a saucepan over a medium heat. Cook, stirring occasionally for 2-3 mins, or until the sauce thickens slightly. Set aside to cool.
2. Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Chill in the fridge for 30 mins to marinate.
3. Thread the chicken, and spring onions alternately onto metal or (pre-soaked) bamboo skewers.
4. Heat the oil in a large frying pan over a medium heat. Add the skewers to the pan and cook, turning once, for 6 -8 mins, or until cooked through.
5. Transfer to a platter and sprinkle with the remaining spring onion. Serve immediately with the extra sauce for dipping.