Ingredients
1/4 cup tamari
1/2 cup sake
6 tbs. mirin
4 tbs dark brown sugar
4 tbs, honey
2 tbs. grated fresh ginger
4 boneless skinless chicken breasts, cut into 1 to 2 inch pieces
12 scallions, 2 inches of white part only
20 shitake mushrooms
2 red bell peppers, cut into 1 to 2 inch pieces
8 skewers
Preparation
Combine tamari, sake mirin, sugar, honey and ginger in a saucepan overmedium heat and bring to a boil, stirring to dissolve sugar. Remove from heat and cool completely. Add chicken to the cooled marinade and let sit refrigerated, for 4 to 8 hours. Remove chicken from marinade and reduce marinade over medium heat until it thickens slightly into a glaze. Prepare a gas or charcoal grill on medium heat. Thread the chicken and vegetables onto skewers. Grill skewers for 3 minutes per side. before serving, brush chicken skewers with reduced marinade.
