Italian-style Yakitori
Italian-style yakitori pairs well with wine.
Grill it slowly until golden brown.
Grill it slowly until golden brown.
How to make it
1
Wash the liver with water and then soak it in milk for about 10 minutes to remove any unpleasant odor
2
[1] Cut the liver and chicken thighs into bite-sized pieces, and cut the green onions into 2cm widths
3
Thread the green onion, liver, and chicken thigh onto the bamboo skewers in that order
4
Once all the ingredients have been pricked, arrange them on a tray and pour the ingredients in [A] over them, mixing thoroughly
5
Heat a frying pan or grill pan and place the yakitori on it. Cook over high heat for about 3 minutes, turning them over once browned
6
Pour the remaining sauce over the pan and brown both sides
7
Place the yakitori on a plate, sprinkle with chopped green onions, drizzle with olive oil, and sprinkle with shichimi pepper to finish
Ingredients for 4 pieces
-
- Chicken Liver
- 120g
-
- Chicken thigh
- 80g
-
- Long onion
- 1/2
-
[A]
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- chopped rosemary
- 5 bottles
-
- Chop garlic
- 2 tsp
-
- soy sauce
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Finely chopped green onion for finishing
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- For finishing with shichimi
- Appropriate amount
[PR]
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