Yakitori

• 3 tablespoons sake
• 1 tablespoon soy sauce, tamari
• 2 teaspoons sugar
• 8 each chicken livers trimmed
• 2 each chicken breasts
• 8 each scallions, spring or green onions
• 1 1/2 cups teriyaki sauce

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

sake, soy sauce, sugar, chicken, chicken breasts, scallions, teriyaki sauce

Taken from recipeland.com/recipe/v/yakitori-44712 (may not work)