Chicken and Asparagus Yakitori

Ingredients

• 1 kg Lilydale free range chicken thigh fillets
• Salt, to season
• 1 tbsp vegetable oil
• 1 bunch thick asparagus, trimmed and cut into 4cm lengths
• Shichimi togarashi (Japanese seven spice), to serve
• 1 tsp vegetable oil
• 1 small brown onion, cut into thick rings
• 2 cloves garlic, bruised
• 3 slices ginger, bruised
• 200ml soy sauce
• 100 ml sake (optional)
• 100 ml mirin
• 100 g sugar