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Combine sake, mirin, soy sauce, sugar, garlic, ginger and sesame oil in a zip-top plastic bag or other sealable container. Add the chicken wraps and marinate for 4 hours.
Preheat the oven to 400 degrees F.
Remove chicken wraps from the marinade, allowing excess marinade to drip off. Reserve marinade, if desired. Heat the vegetable oil in a large, oven-proof skillet over medium-high heat. Add the chicken wraps and cook, turning occasionally, until well browned, 5 to 6 minutes. Pour the marinade over, if desired, and place the skillet in the oven and continue cooking until the chicken breasts are cooked through, 5 to 6 additional minutes.
Transfer negimaki to a cutting board and allow meat to rest for 5 minutes before slicing. Serve whole or slice the negimaki crosswise, into pieces. Serve the Soy Glaze as a dipping sauce.
Yield: about 1/2 cup