Japanese · Dinner
Grilled Chicken Liver Skewers
Chicken liver skewers grilled yakitori-style over high heat, threaded with scallion and basted with a reduced soy-mirin-sake glaze that lacquers the charred exterior. The livers stay tender and slightly pink inside while caramelizing on the outside, finished with shichimi togarashi and lemon.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
302Calories
35.4gProtein
8.8gFat
17.2gCarbs
11.5gSugar
0.8gFiber
1598mgSodium
647mgChol
2.8gSat Fat
381mgPotassium
38mgCalcium
9.6mgIron
27.2mcgVitamin B12
12mgVitamin C
protein-rich
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Trim the chicken liver and cut into 2.5cm pieces. Pat dry with paper towel so the pieces sear rather than steam on the grill.
2
Simmer
Combine soy sauce, mirin, sake, and sugar-white in a small saucepan over medium heat. Simmer for 4 to 5 minutes, stirring occasionally, until reduced by a third.
3
Grill
Brush grill grates with vegetable oil. Grill the skewers over high heat for 8 minutes total, turning twice and brushing with tare each time, until charred at edges and firm but faintly pink inside.
4
Plate
Transfer skewers to a plate, sprinkle with shichimi togarashi, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken liver, trimmed
- 44 scallions, cut into 2.5cm lengths
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable oil, for brushing grill grates
- 11 lemon, cut into a wedge
- 1/2 tsp1/2 tsp shichimi togarashi
