Japanese cuisine, Japanese food recipes.

First:

Make a cut along the bone of chicken wing tips.

Boil chicken skin briefly, rinse them in cold water and cut nto bite-sized pieces.

Cut chicken thighs and gizzard into bite-sized pieces.

Cut leek into 3-4cm(1.2-1.5 inch) lengths.

Cut stems of shishito green peppers, slit lengthwise.

Remove stems from fresh shiitake mushrooms. Slice them diagonally into half if big.

Put in a small pot, bring to a boil and let stand until cool.

Cut lemon lengthwise into eight wedges.

Preheat the oven to 220 degrees C(428 degrees Fahrenheit).

Second:
Skewer chicken thighs and leeks, alternating. Skewer other ingridients, too.

Paste to #1 or pour sake, and sprinkle salt. Place them on lightly greased cooking grill and put it inside the preheated oven.

After 12-13 minutes, add green peppers and shiitake on the grill. Grill for another 6-7 minutes. Arrange on a serving plate with lemons on the side.

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