Kushiyaki set with teriyaki sauce

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.

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

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

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

Remove the last two phalanges from the chicken wings.

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.

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.