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 chicken breasts, cut into bite size pieces
16 scallions
20 shitake mushrooms
2 red bell peppers
8 12 inch skewers, soaked in water if made of wood
Preparation
Combine tamari, sake, mirin, sugar, honey, and ginger in a saucepan and bring to a boil while stirring to dissolve the sugar. Allow to cool completely. Pour the marinade over chicken and let sit in the refrigerator for at least 2 hours and up to 8 hours. When ready to cook, prepare gas grill, heat to med. Remove chicken from marinade, pour marinade into a saucepan and simmer until it is reduced to a glaze 5-10 minutes. Thread chicken onto skewers along with shitake, red peppers, and scallions. Grill the skewers 4 minutes a side. Brush them with the glaze and serve.
