YAKITORE
(JAPANESE GRILLED CHICKEN AND VEGETABLES)

YAKITORI SAUCE:
1/2 cup light soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon sugar
FOR THE YAKATORI:
24 (6-inch) bamboo skewers
6 Chinese black mushrooms
1 pound boned chicken breast, cut into 1-inch pieces
2 red bell peppers, quartered
1 medium leek or 1 bunch scallions (white part only), cut in 1-inch pieces

TO PREPARE THE YAKITORI SAUCE:
Mix soy sauce, mirin, sake, and sugar in saucepan, bring to boiling. Lower heat to low and simmer until reduced to one cup. Set aside.

TO ASSEMBLE THE YAKATORI:
Soak bamboo skewers in water to cover for 15 minutes.

Soften black mushrooms in boiling water, cover and soak for 15 minutes.

When mushrooms are soft, squeeze out water and cut off stems, cut each cap in half.

Skewer meat and vegetables on the skewers in an attractive manner. Brush with Yakitori sauce*.

TO COOK YAKATORI:
Preheat grill.

Cook about 6-inches from heat until chicken is browned. Using a clean brush, baste with the sauce and turn skewers, baste again. Repeat every 2-3 minutes until chicken is done.

*If you dip the brush used on the raw chicken into the sauce when basting, bring the sauce to a boil and simmer 2-3 minutes before using it to baste the meat while cooking. Wash the brush if using again to baste the chicken while cooking.

Make 4 (main dish) servings