Teriyaki chicken by Ineke Steine

Meat : Assortment of chicken wings, thighs, liver, giblets and ground chicken meatballs
Barbecue sauce : 1/2 cup Mirin (Japanese sweet cooking wine) 1/2 cup soy sauce 1 Tablespoon sugar	Skewer meat. In a small sauce pan, add all sauce ingredients; cook over medium low heat untill thickened. Let cool slightly. Baste sauce over meal while grilling.
Garnishes : Sansho powder 7-Spice powder Lemons

Variation : Pork, pineapple, tomato, green peppers
Variation Barbecue sauce : 2 1/2 Table spoon vegetable oil 1 teaspoon salt 1 clove garlic, crushed 1/4 cup pineapple juice 1/3 cup brown sugar 1 tablespoon red wine vinegar 1 tablespoon soy sauce	Skewer pork, pineapple, tomato and green pepper. Brush with sauce. Grill until done, basting once or twice.

Meat : 3 chicken filets (approx. 600 grams)	Heat the oil in a frying pan and fry the filets with the skin down on medium heat. Turn after approx. 5 minutes and then cover with lid and fry for another 5 minutes. Move the pan once in a while, while frying. Take the chicken out of the pan and throw the fat away.
Sauce : 1 Table spoon sake (Japanese rice wine) 4 Table spoons Japanese soy sauce 4 Table spoons mirin (Sweet rice wine) 2 Table spoons sugar	Put all the sauce ingredients in the same pan and heat till the boiling point. Then put the chicken with the skin down back in the sauce and simmer for 5 minutes. Take the chicken out of the pan and cut in slices of approx. 1 cm.
Vegetables : 160 grams white cabbage	Clean the cabbage and shred finely
Garnish : finely shredded carrots slices of cucumber daikon sprouts
Oil: 1 table spoon vegetable oil
	Serve : Serve the meat slices with the shredded cabbage, carrots , cucumber and the sprouts.