Japanese Recipe for Duck Breast Fillet Teriyaki (Kamo Teriyaki Arimazahsyo Hummi)
INGREDIENTS
- 12 medium chicken wings (middle segment only, cleaned, patted dry)
- 2 tbsp Japanese sesame oil
- 5 tbsp sake
- 1 1/2 tsp salt
- 1 tsp ground pepper
- 12 wooden bamboo skewers (soaked in water 30 mins)
- lemon wedges (optional)
- In medium bowl, mix the seame oil, sake and chicken wings, toss well to coat
- Set aside and marinate for 30 mins or overnight in refrigerator
- When ready to cook, heat a grill or bbq
- Drain chicken wings
- Combine salt and pepper and rub into the wings
- Thread each wings onto a skewer so the meat is thin and flat and skewers can be cook side by side
- Grill or barbeque over heat till cooked through and lightly browned (10 to 20 mins, turn once)
- Serve with lemon wedges if desired
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