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1
Bring the sauce ingredients to a boil in a small saucepan and set aside.
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2
Wash and trim the vegetables.
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3
Cut the carrots into 1/2-inch slices and cut the potatoes into small chunks.
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4
Peel the onions, then halve and slice into half-moons.
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5
Slice the leeks into 1 1/2 inch lengths.
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6
Cut the pepper into 1-inch squares.
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7
Wipe and trim the mushrooms and remove the stems;cut a cross in each mushroom cap.
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8
Soak long bamboo skewers in water.
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9
Thread each type of vegetable separately onto them, or onto metal skewers.Lay the onion slices on the table and carefully insert a skewer into each piece to hold them in neat half-moons.
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10
Slide a skewer horizontally through the mushroom caps.
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11
Simply skewer the other vegetables.
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12
Pat them dry and brush with oil.
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13
Preheat the broiler or grill to very hot and broil the vegetables for 1 or 2 minutes, turning occasionally.
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14
Brush them thickly with sauce and return to the heat.Continue to cook, brushing 2 or 3 times with the sauce, until they are tender but not overcooked and dry.
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15
Slide the vegetables off the skewers onto small plates and serve immediately.
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16
Sprinkle with a little seven-spice powder before eating.
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17
Note: If available, the following foods also are delicious and very popular cooked this way in Japan: deep-fried tofu, in cubes; shelled, boiled, and peeled gingko nuts;boiled and peeled quail eggs; and thinly sliced lotus root.
