Japanese Food Recipe “Yakitori Skewered, Grilled Chicken “

Yakitori
Skewered, Grilled Chicken
4 Servings
This is a very popular party dish and bar snack in Japan.
10 oz. (300 g) boned chicken thigh
10 oz. (300 g) boned chicken breast
8 oz. (230 g) chicken liver
2 green onions
16 small hot peppers or 2 mild green or red peppers, cut into 16 pieces
½ teaspoon salt
Sauce:
4 tablespoons sugar
½ cup (120 ml) mirin (sweet rice wine)
½ cup (120 ml) soy sauce
For serving:
Lemon
Sansho (powdered Japanese pepper) try substituting coarse-ground black pepper
Sichimi-togarashi (powdered spice mix) try substituting five-spice or other spice mix
Bamboo skewers, soaked in salted water to prevent burning
Soak liver in water for 15-20 minutes to remove blood. Cut all chicken into bite-size
pieces. Thread 4 pieces of chicken onto each skewer. Cut green onions into 2-inch
pieces and thread onto skewers; do the same with the peppers.
Combine sauce ingredients and boil until reduced to 2/3 original amount.
Cook meat and vegetable skewers on grill or under broiler. Brush meat with sauce 2-3
times while cooking. Brush vegetables once. Some skewers can be cooked without
sauce, just sprinkled with salt.
Serve with lemon quarters, sansho, and/or sichimi-togarashi.