Yakatori Seasoned Chicken on Skewers
	500 g    chicken breast fillets   1 medium    red capsicum   4   fresh shitake mushrooms   6   thick green onions   .25 tsp    japanese pepper (sansho powder)     SAUCE   .5 cups    japanese soy sauce   .5 cups    sake   .25 cups    mirin   2 Tbs    brown sugar     1 Prep: Cut chicken into 2.5cm pieces. Chop capsicum coarsely. remove stems from mushrooms and halve. Trim onions and cut into 2.5cm lengths. 2 Thread chicken and vegetables onto bamboo skewers, leaving space between. 3 Make sauce: Combine ingredients in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered unitl sauce reduces by a third. Cool. 4 Cook skewers in batches on heated, oiled grill plate turning and brushing with sauce occasionally until browned all over and cooked through. 5 Serve with japanese pepper.   Servings: 4 Yield: 8 skewers Preparation time: 20 minutes Cooking time: 15 minutes Ready in: 35 minutes   Copyright © 2006, The Gourmet Saint