Yakitori

• 2 boneless chicken thighs
• 100 g (3½ oz) chicken livers

Place all the yakitori sauce ingredients in a small saucepan. Cook on a low heat and reduce by half – be careful, as it burns easily. You can keep the sauce for 3 weeks in the refrigerator. Trim any gristle from the chicken thighs, but don’t remove the skin: it is the best part of the yakitori! Cut into pieces about 2 cm x 1.5 cm (¾ in x ⅝ in). Rinse the chicken livers in a bowl of water with t