Frank's Recipes! Yaki Tori

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Yaki Tori

4 lb. chicken
2 lb. chicken livers, etc. (optional)
bamboo skewers
green onions

SAUCE
2 cups soy sauce
1 cup cooking saki (mirin)
1 cup sugar
4 cloves garlic (minced)
1 handful sliced ginger root
dash Accent (optional)

Bring a large pan of salted water with sliced ginger root and onion tops to a rolling boil. Put in chicken and par cook. Wash and cut into 1-inch pieces. Repeat with livers, etc.

Put in sauce which has already been brought to a boil. Boil on high for 5 to 10 minutes. Strain chicken and save sauce.

While boiling, cut up remaining onions into 1-inch pieces. Put chicken, onion and chicken livers on skewers alternately. Cook over hot Barbecue until browned. Dip in sauce again and serve. Serve extra sauce at table.