Recipe: Chicken Yakitori (Japanese BBQ Skewered Chicken)

the appetizer:

Some Western culinary influences in Japan, including Portugal (tempura) and the Americas (teppanyaki), have been so integrated into Japanese cooking, it is difficult to differentiate them from more traditional Japanese cuisine like sushi and kaiseki. Standard Japanese meals usually include rice, soup, pickles and an entree, like fish or vegetables.

Japan

Chicken Yakitori (Japanese BBQ Skewered Chicken)

3 green onions, cut into 1" strips lengthwise
8 green peppers, quartered and seeded
2/3 lb. chicken livers
1 clove garlic
1-1/3 lb. boned, skinless chicken breast

Barbecue Sauce:

1/2 cup soy sauce
1/2 cup mirin
1-2 tablespoons sugar
pepper
bamboo skewers or sticks

Method:

1. Pierce skewer through sides of green onions. Skewer green peppers in the same way.

2. Cut livers into 4-6 pieces. Soak in water to remove odor.

3. Crush garlic, add to 5 cups boiling water; add livers (do not overcook), drain in colander. Skewer livers.

4. Cut chicken into bite-size pieces.

5. Thread chicken on skewers.

6. Arrange skewers on platter.

7. Simmer Barbecue Sauce until reduced to half of original quantity.

8. Place gridiron over high heat, arrange two bricks on both sides. Barbecue, brushing with sauce, until cooked as desired. Sprinkle with pepper. Let guests help themselves.