Kushiyaki set with teriyaki sauce

3 servings

60 minutes

Recipe by Kobayashi Katsuhiko, brand chef of Izumi restaurant.

Energy value per serving

• Calories: 475.4
• Proteins: 38.6g
• Fats: 14.9g
• Carbohydrates: 38.1g

Ingredients

• Sake: 100 ml
• Sugar syrup: 100 ml
• Soy sauce: 200 ml
• Water: 50 ml
• Potato starch: 10 g
• Chicken thighs: 60 g
• Chicken wings: 3 pc
• Sesame: to taste
• Tiger prawns: 3 pc
• Champignons: 3 pc
• Breadcrumbs: 10 g
• Pork neck: 60 g
• Sea scallops: 3 pc
• Green onions: 15 g
• Lemon: 3 pc

Cooking steps

1. First, prepare the teriyaki sauce. Simmer sake or white wine over medium heat for 20-30 minutes without boiling to evaporate the alcohol. Mix sake or white wine with soy sauce and sugar syrup. The sugar syrup is made from sugar and water in a 1:1 ratio. Authentic Japanese sauce should be sweet, but you can adjust the sweetness to taste by adding less sugar syrup or more water. Bring the mixture to a boil; if a richer flavor is desired, simmer for another 1-2 minutes over medium heat. Add cornstarch—the more cornstarch, the thicker the sauce will be. You will need 90 ml of sauce for basting the skewers.

   Required ingredients:

   • Sake: 100 ml
   • Sugar syrup: 100 ml
   • Soy sauce: 200 ml
   • Water: 50 ml
   • Potato starch: 10 g
   • Soy sauce: 200 ml

2. Remove the skin and veins from the chicken and cut into pieces 3-5 cm wide.

   Required ingredients:

   • Chicken thighs: 60 g

3. Cut several strips for decoration from the cap of the champignon. Remove the shells from the sea scallop and shrimp.

   Required ingredients:

   • Champignons: 3 pieces
   • Sea scallops: 3 pieces
   • Tiger prawns: 3 pieces

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

   Required ingredients:

   • Green onions: 15 g

5. Remove the last two phalanges from the chicken wings.

   Required ingredients:

   • Chicken wings: 3 pieces

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

   Required ingredients:

   • Chicken thighs: 60 g
   • Green onions: 15 g
   • Soy sauce: 200 ml

7. Grill the kebabs over high heat until cooked on a barbecue, campfire, or grill. You can also prepare kebabs in the oven with a grill function at 200 degrees Celsius. During cooking, brush the kebabs with sauce on both sides every 3 minutes. For a rich flavor, brush them at least four to five times; for a lighter taste, two times is enough. After removing the kebabs from the heat, brush them with sauce again. Sprinkle chicken wings with sesame seeds. Serve with a wedge of lemon.

   Required ingredients:

   • Soy sauce: 200 ml
   • Sesame:  to taste
   • Lemon: 3 pieces