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Shoga

Mirin

Sake

Basic Recipes

Yakitori

Ingredients: (for 4 servings)

300 g chicken thigh, 4 long green onions. Tare sauce (1 teaspoon ginger (shoga) juice, 50 cc mirin, 50cc soy sauce, 50cc sake). Bamboo skewers.

1. Mix soy sauce, sake, ginger juice.
2. Cut chicken into bite size pieces, marinate in sauce.
3. Cut green onions into 2-3cm pieces.

How to cook:

1. Remove chiken from sauce allow excess sauce to drain.
   Alternately skew pieces of chicken then onion.
2. Boil remaining sauce. If desired, add a dash of sugar and crushed red pepper.
3. Pre-heat grill. Grill on a low even fire. Make sure it does not burn and the inside of the meat is well done before serving.
4. Brush on tare sauce frequently while grilling. Rotate skewers to insure even cooking.

Hints:

Yakitori means broiling over heat. Try other items such as tsukune (ground meat balls), heart, or liver.
Charcoal is used at restaraunts but gas is fine too.

How to cut vegetables