Cut the chicken tender into 4 or 5 pieces (1 tender per skewer). Put the meat in enough sake to submerge it. Add the dashi stock and let soak for 30 minutes.
Drain the chicken and sprinkle on the sesame oil.
Skewer the chicken.
Cook both sides of the chicken on a grill. Don't overcook! Don't make them golden brown.
It's great when eaten with wasabi. If you feel the taste is lacking, add some salt! I also recommend yuzu pepper.
Story Behind this Recipe
The chicken tender yakitori I had at a yakitori restaurant was really delicious! In order to make the chicken tenders bought at the supermarket tender and delicious, I flavor it with Chinese soup stock (chicken soup stock) and soak it in sake!
Don't overcook the tenders! The key is to cook them soft. I like sesame oil, but if you want a lighter taste you can leave it out and it's still plenty delicious. If you don't have chicken soup stock, etc, salt is OK. If you don't have time you can reduce the marinating time to 10 minutes.