Title: Yakitori (Broiled Chicken, Scallions and Chicken Livers)
Categories: Japan, Chicken, Main dish, Yakimono, Time/life
Yield: 4 Servings

3 tb Sake (rice wine)
1 tb All purpose soy sauce
2 ts Sugar
1 1 inch piece 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 1 1/2 inch long pieces
1 1/2 c Teriyaki sauce
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip