Yakitori With Umeboshi-Mayonnaise and Wasabi-Mayonaise Sauces

• 1 Chicken breast
• 1 to 2 stalks Japanese leek (optional)
• 1 dash Salt and pepper
• 15 grams Umeboshi
• 1 to 2 tablespoons Mayonnaise
• 2 tsp Wasabi
• 1 to 2 tablespoons Mayonnaise

1. Cut the breast meat into bite sized pieces.
2. Cut the leek into 2cm long pieces.
3. Put both on skewers and sprinkle with salt and pepper.
4. Make the umeboshi-mayo and wasabi-mayo sauces.
5. Remove the pit from the umeboshi plums and mix with mayonnaise.
6. Mix the wasabi and mayonnaise together.
7. I cooked the skewered chicken on a this time.
8. Turn on the grill and cook while keeping an eye on the chicken.
9. When it's about halfway cooked, brush with either the umeboshi-mayo or wasabi-mayo.
10. It may be a bit difficult to see, but this is what the chicken looks like.
11. Grill the chicken again.
12. It took about 10 to 15 minute in total to cook them with low heat.

chicken, stalks japanese, salt, mayonnaise, wasabi, mayonnaise

Taken from cookpad.com/us/recipes/146066-yakitori-with-umeboshi-mayonnaise-and-wasabi-mayonaise-sauces (may not work)