Italian-style Yakitori
Let's grill it slowly until it's nicely browned.
Wash the liver with water and then soak it in milk for about 10 minutes to remove any unpleasant odor
[1] Cut the liver and chicken thighs into bite-sized pieces, and cut the green onions into 2cm widths
Thread the green onion, liver, and chicken thigh onto the bamboo skewers in that order
Once all the ingredients have been pricked, arrange them on a tray and pour the ingredients in [A] over them, mixing thoroughly
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
Pour the remaining sauce over the pan and brown both sides
Place the yakitori on a plate, sprinkle with chopped green onions, drizzle with olive oil, and sprinkle with shichimi pepper to finish
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- Chicken Liver
- 120g
-
- Chicken thigh
- 80g
-
- Long onion
- 1/2
-
[A]
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- the rosemary leaves.
- 5 bottles
-
- minced garlic
- 2 tsp
-
- soy sauce
- 1 tsp
-
-
Ardoino
Extra Virgin Olive - 3 tablespoons
-
Ardoino
-
- green onions for finishing
- Appropriate amount
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
-
- shichimi (seven-spice For finishing with
- Appropriate amount
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