Japanese Yakitori

Instructions

1. 1

   Make the sauce: mix sugar, mirin, sake and soy sauce over high heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to one cup, about 10-15 minutes. Set aside.

2. 2

   Soak bamboo skewers in cold water. Cut the chicken and livers into squares. Place livers in cold water for 5 minutes, then drain and pat dry.

3. 3

   Thread chicken, livers, mushroom halves, bell pepper, and leek onto skewers in alternating order.

4. 4

   Place on hot grill and baste with the sauce. Cook for about 3-4 minutes, turning once. Do not overcook. Serve with lemon wedges.