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Yakitori

 

34

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

45

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

3 tablespoons sake
1 tablespoon soy sauce, tamari
2 teaspoons sugar
8 each chicken livers
trimmed
*
2 each chicken breasts
8 each scallions, spring or green onions
1 ½ cups teriyaki sauce

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 1947% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 4388mg 183%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 41g
Vitamin A 6% Vitamin C 9%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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