Hiroko Shimbo

Chicken Livers on Skewers

Yakitori

Preparation info
  • Yields

    2 to 3

    servings
    • Difficulty

      Easy

Appears in
top 1000The Japanese Kitchen
The Japanese Kitchen

By Hiroko Shimbo

Published 2000

  • About

Juicy, fare-marinated chicken livers are a real treat as part of a yakitori dinner. Use the freshest livers, and do not overcook them.

Ingredients

  • 1 pound chicken livers, cut into 1½-inch pieces
  • Tare sauce
  • Sansho pepper

Method

Soak five bamboo skewers in water for at least 1 hour.

Thread three to five pieces of liver onto each skewer. Liver is soft and fragile, so do not squeeze or push too hard, and make sure that the skewer goes through the center of each piece of liver.

Heat a grill or broiler. Cook the liver for about 2 minutes, and then turn the skewers, and cook the other side until the liver is