Author Notes: The aromas from smoking hibachis and Yakitori at high school football games is not your average football food memory, but is one of my fondest memories. Recipe inspired by many recipes, but this is the version that I always use.
Served tonight with fantastic wasabi noodles, Japanese spinach salad, and a cool cucumber salad.
tablespoons Soy Sauce
inch piece of ginger, peeled and sliced
pinch of Japanese pepper
teaspoons Unagi sauce, *Optional
Whole chicken breasts or the equivalent in boneless thighs which I prefer
chicken livers, cut in half
- Warm 1/4 cup sake, 2 Tablespoons soy sauce, fat piece of ginger 1 ½ inch or so, peeled, sliced, and 4 teaspoons of sugar until the sugar dissolves, just a couple of minutes and add a pinch of Japanese pepper. Cool to room temperature and add halved chicken livers to only half of the marinade, marinate for 4-6 hours. Reserved marinade is used for basting the skewers. I’m funny about the basting sauce over the plated Yakitori so I make even 1/3 more for a final brush (clean brush) over the plated Yakitori.
- Soak wooden skewers for at least 30 minutes. Cut 2 whole chicken breast into large 1 inch cubes and slice 1 ½ inch pieces of green onion, 6-8 onions. Skewer chicken cubes and green onions, alternating on 4 skewers. Skewer livers on 4 small skewers. Grill chicken livers, basting and turning over high to medium hot heat for a total of about 8-9 minutes. Grill skewered chicken, turning and basting for about 8 minutes. You don’t have to do the livers, not many people will eat them.
- This recipe was entered in the contest for Your Best Street Food