Name: Chicken Yakitori
Yield: Yield: 8 Portions
Ingredients: Japanese seven-spice, as needed; ground sansho pepper, as needed; 8 bamboo skewers, 8 in/20 cm; 5 fl oz/150 mL mirin; 2 oz/57 g sugar; 8 green onions, cut into ¾-in/2-cm pieces; 12 fl oz/360 mL sake; 5 fl oz/150 mL light soy sauce, not low-sodium; 1 fl oz/30 mL dark soy sauce; 1 lb/454 g chicken livers, cut into ¾-in/2-cm pieces; 2 lb/907 g boneless, skinless chicken thighs, cut into ¾-in/2-cm pieces

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 bamboo skewers, 8 in/20 cm
1 lb/454 g chicken livers, cut into ¾-in/2-cm pieces

Method

Soak the bamboo skewers.
Skewer the chicken livers, chicken thighs, and green onions alternately onto the skewers.
For the sauce, combine the sake, mirin, sugar, soy sauces, sansho, and seven-spice and allow it to simmer until it has reduced by a one-quarter, 5 to 10 minutes.
Grill the skewers until they are cooked to an internal temperature

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Chicken Yakitori

Ingredients

Method

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