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Categories:Viewed: 80 - Published at: 3 years ago
Ingredients
- 2 tablespoons Soy Sauce
- 4 teaspoons Sugar
- 1/4 cup Sake
- 2 inch piece of ginger, peeled and sliced
- pinch of Japanese pepper
- *2 teaspoons Unagi sauce, *Optional
- 2 Whole chicken breasts or the equivalent in boneless thighs which I prefer
- 8 chicken livers, cut in half
Method
- Warm 1/4 cup sake, 2 Tablespoons soy sauce, fat piece of ginger 1 1/2 inch or so, peeled, sliced, and 4 teaspoons of sugar until the sugar dissolves, just a couple of minutes and add a pinch of Japanese pepper. Cool to room temperature and add halved chicken livers to only half of the marinade, marinate for 4-6 hours. Reserved marinade is used for basting the skewers. I'm funny about the basting sauce over the plated Yakitori so I make even 1/3 more for a final brush (clean brush) over the plated Yakitori.
- Soak wooden skewers for at least 30 minutes. Cut 2 whole chicken breast into large 1 inch cubes and slice 1 1/2 inch pieces of green onion, 6-8 onions. Skewer chicken cubes and green onions, alternating on 4 skewers. Skewer livers on 4 small skewers. Grill chicken livers, basting and turning over high to medium hot heat for a total of about 8-9 minutes. Grill skewered chicken, turning and basting for about 8 minutes. You don't have to do the livers, not many people will eat them.
