Reba yakitori

Method

1. 1 Soak the chicken liver in milk for 30 minutes, then rinse and remove the white tendons.
2. 2 Soaking the liver in milk is a way to remove its strong odor; without soaking, the skewers will have a pungent, fishy taste.
3. 3 Pat them dry thoroughly, then skewer two pieces onto each skewer.
4. 4 Simmer soy sauce with mirin, sake, sugar, and ginger to make tare sauce.
5. 5 Grill over medium heat for 4 minutes, rotating every minute to keep the center pink and moist.
6. 6 Overcooked liver is a powdery and bitter dish; brush with tare twice in the last 60 seconds.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 10 cm above the grate, for 4 minutes, rotating every minute; brush with tare during the last 60 seconds.