Kimo Yakitori with Teriyaki Glaze

Ingredients

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, honey, grated ginger, and minced garlic to make the marinade.
2. 2.
   Rinse the chicken livers under cold water and pat them dry with a paper towel.
3. 3.
   Place the chicken livers in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the chicken livers onto the soaked bamboo skewers.
6. 6.
   Brush the grill grates with vegetable oil to prevent sticking.
7. 7.
   Grill the skewers for about 3-4 minutes per side, or until the livers are cooked through and slightly charred.
8. 8.
   While grilling, brush the teriyaki glaze onto the skewers, turning them occasionally to ensure even coating.
9. 9.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
10. 10.
    Serve the Kimo Yakitori hot, garnished with sesame seeds and green onions, if desired.

Treat your ingredients with care...

• Chicken livers — Make sure to rinse the livers thoroughly under cold water to remove any impurities before marinating. Pat them dry to ensure a better sear on the grill.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling will prevent them from burning.
• For a spicier twist, add a pinch of red pepper flakes to the marinade.
• If you prefer a milder flavor, reduce the amount of garlic in the marinade.
• Basting the skewers with the teriyaki glaze while grilling will enhance the flavor and create a beautiful glaze.
• Serve the Kimo Yakitori with a side of steamed rice and a refreshing cucumber salad.

Serving advice

Serve the Kimo Yakitori as an appetizer or as part of a Japanese-style barbecue feast. Garnish with sesame seeds and green onions for added flavor and visual appeal.

Presentation advice

Arrange the grilled Kimo Yakitori skewers on a platter, drizzle with extra teriyaki glaze, and sprinkle with sesame seeds and finely chopped green onions. Serve with small dishes of soy sauce and wasabi for dipping.