Yakitori Chicken Liver Skewers with Sweet Soy Tare
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Ingredients
- 500 g chicken livers
- 4 spring onions
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 481 kcal
- Protein
- 27.8 g
- Carbohydrate
- 72.5 g
- of which sugars
- 10 g
- Fat
- 6.6 g
- of which saturates
- 2.2 g
- Fibre
- 1.6 g
- Salt
- 2.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Trim the chicken livers of any sinew and cut into bite-sized pieces. Cut the spring onions into short lengths.
- 3
Thread the liver and spring onion alternately onto 8 skewers, soaked in water first if wooden.
- 4
Mix the soy sauce, mirin, sake and caster sugar in a small pan and simmer for 5-6 minutes until syrupy.
- 5
Heat a grill or griddle pan to medium-high and cook the skewers for 3-4 minutes each side, basting with the glaze, until the liver is firm and shows no pink or blood when cut into.
- 6
Serve with the rice and any extra glaze spooned over.
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