STEP-BY-STEP COOKING RECIPE
In advance, at least 30 minutes, soak the wooden skewers in warm water so that they do not burn on charcoal. Cut the fillet of the guinea fowl’s thighs into rectangular pieces no more than 3 cm long and string them onto skewers, 4 pieces per skewer.
Make yakitori sauce: mix sake, mirin, soy sauce
and sugar in a small saucepan. Put on low heat and cook, stirring until the sauce thickens, 7-8 minutes.
Kindle the coals – they should burn well and twist
“Gray” ashes. Anneal and oil the wire rack. Lay down
kebabs on the grill over the coals, keep the sauce with a brush next to it.
Turn the kebabs on the grill often. As soon as you
hear that juice and fat began to drip on the coals, remove the kebabs from the coals and grease the sauce on all sides. Fry until the guinea fowl is cooked, lubricating the meat with sauce twice more. Serve yakitori immediately, sprinkled with hot pepper flakes.