Yakitori

Ideas
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

0.00 teriyaki sauce
175.00 ml rice wine
175.00 ml soy sauce — Japanese
35.00 ml sugar
10.00 cm fresh ginger — thinly sliced
OTHER
8.00 chicken livers — cleaned
4.00 chicken breast fillets
8.00 spring onions
0.00 white pepper
0.00 garnish — garnish
0.00 lemon leaves
0.00 cabbage — finely shredded
0.00 ginger — pickled, strips
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Method:

TERIYAKI SAUCE: Mix saki, soy sauce, sugar and ginger in a bowl. Add the chicken livers and marinate for 6 hours in the fridge.
Thread halved livers on to 4 skewers. Cut chicken breasts into 2 cm pieces. Thread 4 pieces of chicken on to each of 8 skewers, alternating with 3 pieces of spring onion, cut into 2 to 3 cm pieces.

Fry or grill the liver skewers for about 4 minutes on the first side, then dip them into teriyaki sauce and fry or grill on the other side for 4 to 5 minutes.

Dip the chicken skewers into teriyaki sauce and fry or grill the first side for 2 to 3 minutes. Dip again and fry or grill for a further 2 minutes. Sprinkle with pepper.

GARNISH: Place 1 skewer of chicken livers and 2 of chicken pieces on each serving plate and garnish with lemon leaves, shredded cabbage and strips of pickled ginger.



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