Skewered Chicken Grill

Name: Skewered Chicken Grill (Yaki Tori )
Yield: Serves 4 as a main dish; serves 6–8 as an hors d’oeuvre.
Cuisine: Japan
Ingredients: ¼ teaspoon shichimi tōgarashi (7-spice hot pepper), optional; 2 tablespoons mirin (syrupy rice wine); ½ pound chicken meat (dark and light) with skin but no bone; ½ pound chicken livers, trimmed of any fat or membrane; 1 tablespoon saké (rice wine); 6–7 scallion(s); 3 tablespoons sugar; ½ cup soy sauce

Yaki Tori

Preparation info

Serves
4
as a main dish .

Difficulty
Easy

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Here sizzling, succulent chicken bits and scallions are glazed with a sweet soy sauce in their final moments of grilling. Popular in its native land as a grownup’s snack, it can also make a heartier main course if served with a miso-thickened soup, hot white rice, tart salad and assorted pungent pickles.

Ingredients

½ pound chicken meat (dark and light) with skin but no bone
½ pound chicken livers, trimmed of any fat or membrane

Asia
Japan
Main course
Starter

Method

You will need about 20 short (6-inch) bamboo skewers or 6 or 7 longer metal brochettes. If you plan to use bamboo, soak them in water for 15 minutes. Preheat your grill or broiler.

Cut the chicken into 1- o