Tori reba yakitori with tare glaze

Ingredients

• 600 g chicken livers (tori reba)
• 120 ml yakitori tare sauce
• 1 tsp high-oleic sunflower oil
• 1 tsp Japanese seven-spice blend (shichimi togarashi)
• 1 tsp ground sansho pepper

Method

1. Soak your bamboo skewers in cold water for at least thirty minutes to keep them from scorching during cooking.
2. Trim the chicken livers (tori reba) by removing white connective tissue, visible blood vessels, and any greenish blemishes.
3. Cut the trimmed livers into uniform pieces of equal thickness to ensure even cooking.
4. Submerge the pieces in a large bowl of ice-cold water for fifteen minutes to purge residual blood and mellow their flavor.
5. Drain the livers thoroughly, then pat them dry with paper towels to ensure the surface is completely dry.
6. Thread the pieces onto the skewers, folding them slightly over themselves in a snug, uniform pattern.
7. Heat a cast-iron grill pan, charcoal grill, or broiler over high heat, then lightly oil the surface with high-oleic sunflower oil.
8. Arrange the skewers on the hot surface and cook undisturbed for two minutes, until lightly browned.
9. Turn the skewers and cook for another two minutes on the other side to firm up the meat.
10. Generously brush all sides of the skewers with the yakitori tare sauce using a pastry brush.
11. Cook for one minute, turning frequently so the sauce bubbles and caramelizes without scorching.
12. Apply a second layer of yakitori tare sauce and let it glaze for thirty seconds to achieve a glossy finish.
13. Remove from the heat immediately to keep the centers tender, then serve hot with Japanese seven-spice blend (shichimi togarashi) and ground sansho pepper on the side.

Nutrition

Per serving

Energy

208.6 kcal

Protein

36.25 g

Carbohydrate

5 g

Fat

3.82 g

Fibre

0.73 g

Calcium

15.75 mg

Iron

13.02 mg

Magnesium

28.5 mg