Pop the skewers into a bowl or dish of water and leave them to soak – this will help stop them catching and burning later. Tip the rice into a separate bowl and cover with cold water. Whisk for 1-2 mins (you can use a fork) to remove the starch. Drain and tip the rice into a small pan. Cover with 150ml boiling water. Bring to the boil, then turn the heat right down and gently simmer for 20-25 mins till the water is absorbed and the rice is tender. Once the water has been absorbed, take the rice off the heat and leave it to steam in the pan, lid on, to finish cooking.

While the rice is cooking, make your yakitori chicken. Measure out 2 tbsp tamari and 1 tbsp honey. Pop them into a large bowl. Add the rice vinegar. Stir to make the yakitori marinade. Taste and add a little more tamari or honey if you think it needs it.

Peel the onion. Slice it into wedges. Add it to the marinade. Chop the chicken into bite-size chunks and add to the bowl. Stir to coat the onion and chicken in the marinade. Set aside.

Break the broccoli into florets. Pop the florets into a food processor and pulse a few times to make fine ‘grains’. If you don’t have a processor you can finely chop the broccoli or coarsely grate it.

Thread the chicken and onion wedges onto the skewers. Reserve the bowl of marinade. Heat your grill to high. Line the grill pan or a baking tray with foil. Lay the skewers on a rack on top of the grill pan or tray.

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 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 is just cooked. Fold through the cooked brown rice. Serve the yakitori skewers with the broccoli rice.