John Torode's recipe from The Times.

1. Soak 24 wooden skewers in water to make it easier to thread the meat, and to stop the wood from buring under the grill.
2. Cut the chicken into 48 pieces, 4cm square, and put in a bowl.
3. In a separate dish mix together the soy, mirin and miso paster. Stir well and add to the chicken. Leave to marinate for 20 minutes.
4. Preheat the grill so that it is very hot. Thread two pieces of chicken on each skewer and put under the grill, turning every minute and basting with more of the marinade until the chicken is cooked through but still moist.