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Yakitori
main dish, chicken, japan
3 tablespoon sake (rice wine)
1 tablespoon all purpose soy sauce
2 teaspoon sugar
1 1 inch piece ginger root
1 cut into paper thin slices
8 chicken livers; trimmed of
1 all fat
2 whole chicken breasts or 4
1 legs; boned and cut into 1
1 inch pieces
8 scallions; including 3 inches
1 of the green stems, cut into
1 1 to 1 1/2 inch long pieces
1 1/2 cup teriyaki sauce
1 kona sansho (japanese pepper
PREPARE AHEAD: 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. 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.
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