Kusiyaki Set with Teriyaki Sauce

Ingredients

• Sake 5 fl oz
• Gingerbread-flavored syrup 5 fl oz
• Soy Sauce 5 fl oz
• Water 0 fl oz
• Potato protein 0 oz
• Chicken Thighs 0 oz
• Duck wings 3 pieces
• Sesame bun to taste
• Tiger shrimp in brine 3 pieces
• Champignons 3 pieces
• Breadcrumbs 0 oz
• Pork Neck 0 oz
• Scallops 3 pieces
• Scallions 0 oz
• Lemon 3 pieces

Step-by-Step Guide

Step 1

First, prepare the teriyaki sauce. Over medium heat, simmer the sake or white wine slowly for 20-30 minutes without bringing it to a boil to evaporate the alcohol. Mix the sake or white wine with soy sauce and simple syrup. The simple syrup is made from equal parts sugar and water. A true Japanese sauce should be sweet, but you can adjust the sweetness to your taste by adding a little less simple syrup or more water. Bring the mixture to a boil; if a richer flavor is desired, you can simmer it over medium heat for another 1-2 minutes. Add cornstarch—the more cornstarch you add, the thicker the sauce will be. You will need 90 ml of sauce for glazing the skewers.

Step 2

Remove the skin and tendons from the chicken, and cut it into pieces 3–5 cm wide.

Step 3

For decoration, cut a few stripes on the cap of the mushroom. Remove the shells from the scallops and shrimp.

Step 4

Chop the white part of the green onion into 1–2 cm pieces.

Step 5

Remove the last two segments from the chicken wings.

Step 6

Carefully thread all the ingredients onto skewers. Alternate the chicken and onion on one skewer: chicken - onion - chicken - onion. Brush the skewers with vegetable oil and teriyaki sauce.

Step 7

Grill the skewers over high heat until cooked through on a barbecue, over a fire, or on a grill. You can also prepare the skewers in the oven using the grill function at a temperature of 390°F. During the grilling process, brush the skewers with sauce on both sides every 3 minutes. For a rich flavor, brush the skewers at least four to five times during cooking; for a milder taste, two times will suffice. After removing the skewers from the heat, brush them with sauce once more. Sprinkle the chicken wings with sesame seeds. Serve with a wedge of lemon.