3 1/2 ounces Saikyo miso (sweet white miso)
• 3 to 4 Tablespoons mirin (sweet cooking wine)
• 1 teaspoon shoyu (soy sauce)
• 1 to 1 1/2 pounds chicken breast fillets (or breast, cut into 1″ wide strips)
• Sansho pepper
• Soak 6 bamboo skewers (12, if they are short) at least 1 hour
In a small bow, combine miso, mirin, and shoyu. Add the chicken and marinate for 3 hours—mine went for 6 or more hours, and they were fine, though the marinade become quite watery.
Remove the chicken from the marinade and wipe them with paper towels to remove excess marinade. Thread the fillets (or strips) on the skewers.
Heat a grill or broiler. Cook the chicken skewers, turning several times. 8 to 10 minutes. Sprinkle with sancho pepper.