Pheasant Yakitori Skewers - Andrew Zimmern

Ingredients

• 1 1/2 cups water
• 1/4 cup kombu (1/2 ounce), broken into small pieces
• 1/4 cup bonito flakes
• 3 cups sake
• 1 cup soy sauce
• 3/4 cup mirin
• 1/2 cup light brown sugar
• 2 pounds boned out pheasant thighs and breast, cut into 1-inch pieces
• 2 bunches scallions (about 12), cut into 1-inch lengths
• 2 tablespoons sesame seeds
• 1/2 cup pure ginger juice (or 1/4 pound ginger, peeled and juiced)
• Vegetable oil, for brushing
• Japanese prepared hot mustard, for serving