Reba (Chicken Liver Skewers)
Rich and creamy chicken livers grilled with a thick coating of sweet soy tare.
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Ingredients
- 1 lb Fresh chicken livers
- 1 cup Milk (for soaking)
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tbsp Brown sugar
- 1 inch piece Ginger, sliced
- 1 piece Garlic clove, smashed
- 4 stalks Scallions, white parts(optional)
- 1 tsp Shichimi Togarashi (Japanese 7-spice)(optional)
Instructions
- 1
Clean the chicken livers by removing any connective tissue or green spots, then cut into bite-sized uniform pieces.
- 2
Soak the cleaned livers in milk for 20 minutes to remove any bitterness, then rinse thoroughly with cold water and pat dry.
- 3
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic; simmer over medium heat until reduced by half into a thick syrup (tare).
- 4
Thread the liver pieces onto bamboo skewers that have been soaked in water, alternating with scallion pieces if desired.
- 5
Prepare a grill or broiler to high heat and lightly oil the grates to prevent sticking.
- 6
Grill the skewers for 2 minutes per side without sauce to sear the exterior and lock in the juices.
- 7
Generously brush the livers with the prepared tare sauce and continue grilling for another 1-2 minutes, turning frequently until the glaze is bubbly and caramelized.
- 8
Remove from heat while the center is still slightly pink and creamy; do not overcook or they will become grainy.
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