Yakitori (broiled chicken~ scallions & chicke
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sake (rice wine) |
| 1 | tablespoon | All purpose soy sauce |
| 2 | teaspoons | Sugar |
| 1 | 1 inch piece ginger root; | |
| Cut into paper thin slices | ||
| 8 | Chicken livers; trimmed of | |
| All fat | ||
| 2 | Whole chicken breasts or 4 | |
| Legs; boned and cut into 1 | ||
| Inch pieces | ||
| 8 | Scallions;including 3 inches | |
| Of the green stems, cut into | ||
| 1 to 1 1/2 inch long pieces | ||
| 1½ | cup | Teriyaki sauce |
| Kona sansho (Japanese pepper | ||
Directions
PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1½ quart mixing bowl and add the chicken livers.
Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade.
2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
TO COOK:
Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes.
Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.
TO SERVE:
Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.