Yakitori

1. 1

   Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers.

2. 2

   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.

3. 3

   Then remove the livers from the marinade and cut each one in half.

4. 4

   Reserve the marinade.

5. 5

   On each of 4 small skewers, string 4 halved chicken livers.

6. 6

   On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.

7. 7

   Preheat the broiler, or light a hibachi or charcoal grill.

8. 8

   Broil the skewered livers about 3 inches from the heat for about 4 minutes.

9. 9

   Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side.

10. 10

    Set the livers aside on a plate.

11. 11

    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.

12. 12

    The entire grilling should take 6 to 7 minutes in all.

* Per serving · 4 servings · Values may vary.

No additional tips available.