Yakitori
Submitted by jen1973
Traditional Japanese yakitori with sake-marinated chicken livers and teriyaki-glazed breast skewers threaded with scallions. Smoky, sweet, savory, and ready to grill in under an hour.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minIf you’ve ever sat at a tiny counter in a Tokyo yakitori-ya, watching the grill master fan charcoal smoke over row after row of glistening skewers, you know this dish is pure magic.
This recipe brings that izakaya experience home with two kinds of skewers: chicken livers soaked in a sake-soy-ginger marinade, and chunks of breast meat threaded with scallions, both lacquered in layers of teriyaki sauce as they cook.
The triple-dip glazing method is the real secret. Each dunk in teriyaki builds another layer of sticky, caramelized flavor on the surface.
Fire up the grill, the hibachi, or just crank the broiler. Either way, the char and glaze are what make this sing.
Pro Tips
- Soak bamboo skewers in water for 30 minutes before threading to prevent them from burning on the grill
- The triple-dip teriyaki glazing is not optional. Each coat caramelizes and builds that signature lacquered finish
- If chicken livers aren’t your thing, substitute with chicken thigh meat for richer flavor than breast alone
- Serve alongside steamed short-grain rice and a cold Japanese beer for the full izakaya experience
Ingredients
Directions
Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1½ quart mixing bowl and add the chicken livers.
Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator.
Then remove the livers from the marinade and cut each one in half.
Reserve the marinade.
On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
Preheat the broiler, or light a hibachi or charcoal grill.
Broil the skewered livers about 3 inches from the heat for about 4 minutes.
Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side.
Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes, dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes.
The entire grilling should take 6 to 7 minutes in all.
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