1 tbsp. sugar
1/4 c. mirin (Japanese sweet cooking rice wine)
1/2 c. sake (Japanese rice wine)
1/2 c. soy sauce
1 1/2 lb. boneless chicken, in 1 inch pieces
2 green peppers
8 oz. mushrooms, washed and stemmed
1 lg. yellow onion, in 1 inch pieces
16 cherry tomatoes
16 bamboo skewers, 6-8 inches long

For yakitori sauce, mix sugar, mirin, sake and soy sauce. Heat to boiling. Reduce heat, simmer 10-15 minutes to reduce to 1 cup. Soak skewers in water for 10 minutes, to keep from burning while grilling.

Alternately thread 5 or 6 pieces of food on each skewer. Heat grill or broiler and lightly oil rack or pan. Cook yakitori about 3 minutes until chicken is light brown. Baste with sauce before turning. Repeat broiling, basting and turning 2-3 times until chicken is cooked, about 10 minutes.