The Recipe of Making a Japanese Skewered Chicken Essay

Japanese Skewered ChickenIngredients3 green onions, cut into 1" strips lengthwise 8 green peppers, quartered and seeded 23 lb. chicken livers 1 clove garlic 1-13 lb. boned, skinless chicken breastBarbecue Sauce12 cup soy sauce 12 cup mirin 1-2 tablespoons sugar pepper bamboo skewers or sticksMethod1. Pierce skewer through sides of green onions. Skewer green peppers in the same way.2. Cut livers into 4-6 pieces. Soak in water to remove odor.3. Crush garlic, add to 5 cups boiling water add livers (do not overcook), drain in colander. Skewer livers.4. Cut chicken into bite-size pieces.5. Thread chicken on skewers.6. Arrange skewers on platter.7. Simmer Barbecue Sauce until reduced to half of original quantity.8. Place gridiron over high heat, arrange two bricks on both sides. Barbecue, brushing with sauce, until cooked as desired. Sprinkle with pepper. Let guests help themselves.Eggplant Miso Soup1 quart boiling water 2 tablespoons Miso 1 Carrot -- chopped 2 Scallions -- chopped 12 cup Tofu -- cubed 1 cup Eggplant -- juliennedIn boiling water, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until vegetables are tender.Japanese Potstickers GyozaNira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.4-5 leaves Chinese cabbage, minced 1 bunch Nira, minced 2 large green onions, minced 2 cloves garlic, minced 1 small piece ginger, grated 2 tsp salt 1 tsp white pepper Dash of Japanese soy sauce 1 TBS sesame oil 1 TBS peanut oil 1 pound of ground pork 4-5 minced shittake mushrooms Gyoza skinsPour boiling water over cabbage and allow to sit for 12 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam...

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