Yakitori (Broiled Chicken, Scallions and Chicken Livers)
| Yield: | 4 Servings |
| Categories: | Chicken, Japanese, Main Dishes, Yakimono |
| 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 |
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