Yakitori

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.