Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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