best teppanyaki table | Japanese grilled chicken kebabs

• 14 ounces (400 grams) of boneless chicken thighs cut into small pieces, cut into small pieces
• trim 4 onion stems (thick stems) and cut into 1-inch (3cm) pieces
• bamboo skewers 5 inches long
• optional: cut mushrooms or other vegetables into small pieces
• salt to taste (optional)

Teriyaki Sauce
• 1/3 cup of soy sauce
• ¼ cup water
• 1 ½ oz (50 g) fine sugar
• ¼ cup Mirin
• grated fresh ginger root (optional)

Place the soy sauce, water and sugar in a saucepan over medium heat until the sugar dissolves. Add the Mirin and cook for 10 minutes. Use immediately, or cool and store in the refrigerator for up to a month.

You can also use store-bought teriyaki sauce if you wish.

Alternate the chicken and spring Onions through the bamboo skewers. For a strong teriyaki flavor, marinate the chicken on a stick for at least 30 minutes.

Preheat the Cookeryaki best teppanyaki table. When the yellow light goes out, set the teppanyaki cooking table for sale temperature to 7.

Lightly cover the cooking surface with vegetable oil.

If not marinated, lightly brush the chicken skewers and stewed sauce over the smokeless teppanyaki table cooking center. When it starts to brown, turn and lightly brush the other side. Watch the temperature so the sauce doesn't burn before the chicken is cooked.

Repeat a few times until the chicken is done.

Close the Cookeryaki rectangle teppanyaki table for restaurant.

Serve grilled chicken kebabs with a little white rice and/or grilled vegetables.