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What You Need:
(To Serve: 4)
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3 tablespoons sake (rice wine)
1 tablespoon Japanese all-purpose soy sauce
2 teaspoons sugar
A 1-inch piece scraped fresh ginger root, cut into paper-thin slices
8 chicken livers, trimmed of all fat
2 whole chicken breasts or 4 legs, boned and cut into 1-inch pieces
8 scallions, including 3 inches of the green stems, cut into 1- to 1½ inch- long pieces
1½ cups teriyaki sauce
Kona sansho (Japanese pepper)
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Translate this recipe:
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| How To Cook: |
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1. Combine the sake, soy sauce, sugar and sliced ginger in a 1- to 1½-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.
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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.
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3. 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.
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4. 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 minutes, 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.
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5. 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 teaspoon or so of the marinade.
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