Photograph of the finished Reba yakitori

Japan · Xiên gan gà nướng xốt tare Reba

Reba yakitori

35 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken liver Chicken liver 2.6 lb
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Cooking sake Cooking sake ½ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 3.5 oz

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.

Start cooking