Yakitori

Recipe from: 5/1/1997 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • TERIYAKI SAUCE
  • 175
    ml
    saki or pale dry sherry
  • 175
    ml
    Japanese soy sauce
  • 35
    ml
    sugar
  • 10
    cm
    piece scraped ginger root, sliced very thinly
  • OTHER
  • 8
    chicken livers, cleaned
  • 4
    chicken breasts
  • 8
    spring onions
  • white pepper
  • GARNISH
  • lemon leaves
  • finely shredded cabbage
  • pickled ginger, cut into strips
 

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.

 

Read more on: poultry  |  grill  |  shallow-fry
 

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