Recipe: Chicken & Shiitake Yakitori

Chicken & Shiitake Yakitori

By Kate Heyhoe

Serves 4 as main course; 8 as appetizers

These Japanese skewered tidbits are first grilled part way through. They're basted with the special sauce, then returned to the grill for another quick cooking, then basted in the sauce and returned to the grill again to complete cooking. The chicken livers are traditional but may be omitted.

1/2 cup sake or dry sherry
1/4 cup mirin or honey
2 tablespoons sugar
3/4 cup dark soy sauce
2 pounds boneless, skinless chicken thighs
1/2 pound chicken livers
1/2 pound fresh shiitake mushrooms
4 green onions

Note: If fresh shiitake mushrooms are not available, substitute any fresh mushroom of choice. Portobellos, cut into bite-size pieces, are excellent as well.

Prepare the charcoal grill (or if using an oven, preheat the broiler).

Place the sake, mirin, sugar and soy sauce in a small saucepan over medium heat. Bring to a boil and simmer 1 minute. Remove from the heat and set aside until ready to use.

Cut the chicken thighs into 1-inch cubes. Cut the chicken livers in half. Cut the mushrooms, if necessary, into 1-inch pieces. Cut the green onions into 1-inch lengths.

Thread the ingredients alternately on presoaked bamboo skewers, piercing the green onions so the cut ends stick outwards. (Note: You may prepare the recipe to this point several hours in advance. Keep the skewers refrigerated until ready to use. Bring to room temperature before grilling).

Grill the skewers over very hot coals (or place them in a hot broiler). When the chicken pieces start to firm up but are still not completely cooked, remove and baste them thoroughly with the yakitori sauce. Return them to the heat and grill until almost cooked through. Baste them with the sauce again and cook until the chicken is done.