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Japanese Style Skewers

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

"These tasty appetizers are so good to eat, and are easy to fix".


12 skewers
1 1/2 lb boneless, skinless, single chicken breasts
1/4 cup bottled teriyaki sauce
1 tablespoon mirin
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
Vegetable oil for shallow-frying
1 teaspoon sugar
1/2 cup cornstarch

Dipping Sauce:
1 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon sesame seeds


If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning.

Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow nonmetallic dish and pour over combined teriyaki sauce, mirin, garlic, ginger and sugar. Cover and refrigerate for several hours or overnight.

Drain the skewers from the marinade, and discard marinade. Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce.

Dipping Sauce:
Combine all ingredients in a bowl and mix well.

*Mirin is a sweet rice wine used in Japanese cooking and available from Asian grocers. You can substitute dry sherry if mirin is unavailable.

**The uncooked marinated skewers can be frozen.

Makes 12

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".