Title: Yakitori (Broiled Chicken, Scallions and Chicken Livers)1
Categories: Poultry Japanese American Chicken
Yield: 4 Servings

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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