Japnese Yakitori

The sauce
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooing sake)
1/2 cup sake
1/2 cup soy sauce
Mix the sugar, mirin, sake and the soy sauce over high heat and bring to a boil. Reduce heat to medium – low and simmer until reduced to one cup. (about 10 to 15 min.) and reserve sauce.
12 ounces of boned chicken
8 ounces of chicken livers
cold water4 medium chinese black mushrooms
2 medium green bell peppers
1 medium leek
16 to 20 skewers
seven spice powder
1 lemon, cut into wedges
Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. let stand 5 min. then drain and pat dry. Remove the mushroom stems and cut each cap into halves. then cut each green pepper in half. then cut each half crosswise in half. Cut the leeks into 1- inch lengths. Soak the bambo skewers in cold water for 10- min. Then thread on the pieces of food in alternating order. Then place on the grill and baste the skewers of food with the sauce. Cook for about 3 to 4 min. do not over cook or the chicken will be dry. Serve immediately and pass with the lemon wedges and spice.