Japan − Yakitori

Instructions

1. 1

   Mix ingredients over high heat and bring to a boil.

2. 2

   Reduce heat to medium-low and simmer until reduced to one cup. (About 10 to 15 min.) Set aside. 12 ounces of boned, skinless chicken 8 ounces of chicken livers cold water 4 medium dried chinese black mushrooms, soaked in hot water until soft 2 medium green bell peppers 1 medium leek 16 to 20 skewers 1 lemon, cut into wedges Soak the bambo skewers in cold water while you cut up the ingredients.

3. 3

   Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover.

4. 4

   Let stand 5 min. then drain and pat dry.

5. 5

   Remove the mushroom stems from the water and cut each cap into halves.

6. 6

   Then cut each green pepper into 1-inch squares.

7. 7

   Cut the leeks into 1- inch lengths.

8. 8

   Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce.

9. 9

   Cook for about 3 to 4 min.

10. 10

    Do not overcook or the chicken will be dry.

11. 11

    Serve with the lemon wedges.