Japanese cuisine, Japanese food recipes.

Chicken meatball with gristle is especially recommended!
First:

Soak takegushi (bamboo skewer) in water.

Cut chicken thighs into small bite-sized pieces, add sake.

Cut leeks into 4cm(1.5 inch) lengths.

Put skin of the chicken in hot water shortly, rinse in water, and cut into 1.5x3cm(0.6×1.2 inch) cubes.

Chop a part of cartilage of chicken and knead into tsukune (meatballs).

Mix ingredients of well, make 8-12 balls, put in hot water and drain in a sieve.

Cut sliced cheese in half.

Trim stems off from oba (green perilla) and rinse in water.

Cut cabbage into large cuts, rinse in water and drain.

Cut lemon into 4 pieces.

Mix and heat ingredients of in small pot over medium heat, bring to boil, lower the heat and bring to boil for 1-2 minutes.

Preheat the oven to 250 degrees C(482 degrees Fahrenheit).

Second:
As for , skewer chicken thighs and leeks on bamboo skewers, alternating (Skewer only chicken if chicken are left). Fold skin of the chicken in half and skewer on bamboo skewers, skewer chicken cartilage on the skewer and sprinkle with salt. Skewer 2-3 meatballs on the bamboo skewer.

Put slight vegetable oil on oven grill, put skin and cartilage of chicken side by side. Dip skewers of #1 and with meat balls in , put on the grill and cook for 10-12 minutes until the surface turns tasty brown color.

Put cheese on 4 skewers of cooked , sand with oba (green perilla) after cheese melt. Serve cabbages on a plate, put skewers on top of it with lemon.

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