Yakitori

Directions

1. 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.
2. 2
   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.
3. 3
   Then remove the livers from the marinade and cut each one in half.
4. 4
   Reserve the marinade.
5. 5
   On each of 4 small skewers, string 4 halved chicken livers.
6. 6
   On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
7. 7
   Preheat the broiler, or light a hibachi or charcoal grill.
8. 8
   Broil the skewered livers about 3 inches from the heat for about 4 minutes.
9. 9
   Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side.
10. 10
    Set the livers aside on a plate.
11. 11
    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.
12. 12
    The entire grilling should take 6 to 7 minutes in all.