Firstly, when I prepare this dish, I always wear a work glove on my left hand. This is for two reasons. The meat is vulnerable to heat, so wearing gloves prevents body heat from transferring to it. It changes how the meat is prepared.
The other reason is for friction; chicken meat is covered in fat so it can get slippery. I change the glove when it gets dirty so I keep several ready at hand.
This is the breast meat from a whole chicken this morning. We use Tamba Chicken here.
We get them delivered pretty much everyday. We dress the whole chicken and start preparing it like this. However, we don’t necessarily serve the chicken the same day it was dressed.
They tend to taste better after they’ve been put into a skewer and left aside for a while before grilling. Depending on the meat, we tend to serve it after it’s been stored for one or two days.
I cut them up while adjusting the size. I try to shape them into inverted triangles when I put them into skewers, with the bigger pieces on the top and the smaller pieces in the bottom. This is because when they are being grilled, the top part (the center of the net), tends to be hotter than the lower part. I try ensure that each skewer is grilled uniformly.
On the net, the oil only comes from the meat in the skewers.
I try to avoid grilling it too much and try to leave it a little raw. The insides shouldn’t be cold, so heat should be applied close to the surface so that it can pass through. That would make it more delicious. I’ll sprinkle some white soy sauce onto the grilled skewer, put some wasabi on it and it’s ready.