Yakitori (Skewered Chicken)
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
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
Preheat the oven to 250 degrees C(482 degrees Fahrenheit).
Second:As for
Put slight vegetable oil on oven grill, put skin and cartilage of chicken side by side. Dip skewers of #1
Put cheese on 4 skewers of cooked