Type to search

Hibachi grilled chicken liver and mushroom yakitori

epicure 24 April 2013
Share
Cuisine ,
Type of Meal
Vegetarian-friendly
Difficulty
Speed

A Hibachi steakhouse staple, Japanese chefs soak chicken liver in milk to remove smells and blood residue.

Serves 2 Prep time 1 hour
Cook time 35 minutes

80g fresh chicken livers
1 cup fresh milk
50g Japanese mushrooms

Yakitori sauce
3 tbsp rock sugar
4 tbsp sake
1 piece konbu
6 tbsp mirin
9 tbsp premium Kikkoman soy sauce
1/4 cup water

Steamed garlic edamane
10 fresh garlic
1/2 cup olive oil
1 sprig thyme
pinch salt and pepper
1 cup edamane, shelled

Garnish
35g Japanese dried seaweed
10g spring onions
20g lettuce
15g green and purple shiso

  • Break rock sugar into smaller pieces and add them into a pot. Caramelise sugar till a light golden brown. Heat up another pot and add sake, konbu and mirin till the alcohol burns off.
  • Pour sake mixture, soya sauce and water with caramelised sugar in the pot. Bring to a boil. Simmer till there are about 3-4 tablespoons of liquid. Let cool.
  • Combine garlic, olive oil, salt in a small pot till the garlic has been immersed in the oil. Cook slow fire for 30 minutes.
  • Meanwhile, season the edamane. Steam edamane for 3-4 minutes.
  • Soak chicken livers in milk for an hour. Drain the milk. Marinate chicken livers and mushrooms in yakitori sauce for one hour. Thread chicken livers with bamboo skewers.
  • Soak the seaweed in water. for 10 minutes Slice the spring onions thinly and soak in ice cold water. Pat dry.
  • Heat up your BBQ grill. Grill the chicken livers for 4-7 minutes.
  • Arrange dried seaweed, green and purple shiso leaves, spring onions and lettuce onto a plate. Add grilled chicken liver and mushroom. Drizzle with steamed garlic edamane.

From m(int.) Network

Discover other publications