For the sauce (store-bought teriyaki sauce can be used, but here’s how to make your own):
1. Mix and set aside corn starch and hot water.
2. In a small sauce pot mix soy sauce, aji-mirin, sake, and sugar. Bring to a simmer and cook for 10 minutes. You want to cook off the alcohol and develop the flavor. Whisk or stir constantly to not burn the sugar.
3. Add the cornstarch mixture to thicken.
4. Set aside to reheat when ready to serve.

For the skewers:
1. Cut meat and vegetables. Chicken and beef should be cubed. For mushrooms, remove stems and dice. Cut broccoli or broccolini into bite-sized florets and stem pieces, and green onions into 1.5-inch batons.
2. Skewer cubed chicken and beef onto wooden skewers, alternating meat and vegetables, until all the meats and veggies have been used.
3. Heat a large pan on medium heat (cast iron is best).
4. Brush the meat and veggies on each skewer with oil on all sides.
5. Pan sear each skewer, rotating to each side to ensure thorough cooking. If you have larger pieces of chicken, be sure to cook thoroughly. (If you’re uncertain of your pan searing skills or just want to be safe, place the chicken skewers in the over at 400 degrees for 10 minutes).
Note: It is also an option to BBQ the skewers if you prefer!
6. Once the meat is fully cooked, arrange the still-hot skewers on a serving dish and drizzle with hot teriyaki sauce.
7. For added flavor, shake a few dashes of Togarashi spice over the dish, or dice up any extra green onions and sprinkle as desired.