Tip the rice into a bowl and cover with cold water. Whisk to remove the starch. Drain and tip the rice into a small pan. Cover with 150ml boiling water. Simmer for 20mins till the water is absorbed and the rice is tender.
While the rice is cooking make your yakitori chicken. Measure out 2 tbsp of the tamari and 1 tbsp of the honey. Pop them in a bowl. Add the brown rice wine vinegar. Stir to make the yakitori marinade.
Peel the onion. Slice it into wedges. Add it to the marinade along with the chicken. Stir to coat the onion and chicken in the marinade. Pop to one side.
Break the broccoli into florets. Pop the florets in a food processor. Pulse a few times to make fine ‘grains’. If you don’t have a processor you can either finely chop the broccoli or coarsely grate it.
Thread the chicken and onion wedges onto the skewers. Keep hold of the marinade. Heat your grill to high. Line the grill pan with foil. Pop the skewers on a rack in the grill pan.
Grill the skewers for 10-15 mins. Turn them every so often. Brush them with the leftover marinade till they’re cooked through and sticky.
While the skewers cook, peel and grate or crush the garlic. Peel and grate the ginger. Warm 2 tsp olive oil in a deep frying pan or wok. Add the garlic and ginger. Stir fry for 30 secs.
Add the broccoli to the pan with 4 tbsp cold water. Season. Stir fry for 4-5 mins till the broccoli rice is just cooked. Fold through the steamed brown rice. Serve the yakitori skewers with the broccoli rice.