Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Sake (rice wine) Legs; boned and cut into 1
1 tb All purpose soy sauce Inch pieces
2 ts Sugar 8 Scallions;including 3 inches
1 1 inch piece ginger root; Of the green stems, cut into
Cut into paper thin slices 1 to 1 1/2 inch long pieces
8 Chicken livers; trimmed of 1 1/2 c Teriyaki sauce
All fat Kona sansho (Japanese pepper
2 Whole chicken breasts or 4

PREPARE AHEAD:
1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1
1/2 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.

2. 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.

TO COOK:
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.

TO SERVE:
Place 1 skewer of chicken livers and 2 skewers of chicken and
scallions on each serving plate. sprinkle with a little kona sansho,
and moisten each skewer with a ts. or so of the marinade.

Time/Life 'Foods of the World', Recipes: The Cooking of Japan

Earl Cravens earl.cravens#mgmtsys.com From: Earl Cravens (Gourmet)
Submitted By LINDA SHORT On 11-01-95

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