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Yakitori - Japanese Skewered Chicken

I think most of you have never known this type of food; in fact, it's just a marinated chicken with Japanese sauce. So, today I’d like to tell you how to cook Yakitori and also the easy sauce recipe.

Photo: Bento Business

As the sauce ingredient, we have to use Japanese alcoholic beverage which called Sake. It's also referred to in English as rice wine. In Japan sake is served chilled, at room temperature, or heated, depending on the preference of the drinker and we can use for cooking.

- Mixing bowl
- Knife
- Bamboo skewer

- 1 lemon, cut into wedges
- 1 medium leek
- 2 medium green bell peppers
- 4 medium dried Chinese black mushrooms, soaked in hot water until soft
- 8 ounces of chicken livers
- 12 ounces of boned, skinless chicken
- 16 to 20 skewers
- cold water

For the sauce:
- 1 tablespoon granulated sugar
- 1/4 cup mirin (sweetened cooking sake)
- 1/2 cup soy sauce
- 1/2 cup sake

1. Mix the ingredients over high heat and bring to a rapid boil. Reduce heat to medium−low and simmer until reduced to one cup. (About 10 to 15 min.)
2. Soak the bambo skewers in cold water while you cut up the ingredients.
3. Cut the chicken and the liver into squares and add the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.
4. Remove the mushroom stems from the water and cut each cap into halves.
5. Cut each green pepper into 1−inch squares. Cut the leeks into 1− inch lengths.
6. Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce.
7. Cook for 3 - 4 min. Do not overfor 3 - 4 min. Do not overcook or the chicken will be dry.
8. Serve with the lemon wedges.


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