Easy Japanese Chicken Liver Skewers Recipe (Reba Yakitori)

5 2 ratings
Total time 15 mins
5 mins preparation time
10 mins cooking time

Ingredients

4 portion(s)
240 g
chicken liver

or Sauce for chicken liver kebabs:

1 tbsp
honey
2 tbsp
red wine
 ½ tbsp
vegetable oil
 ½ tbsp
sansho pepper (or white pepper)
Nutritional facts (per portion): 513 kJ  /  122 kcal
4.1 g Fat
14 g Protein
6.9 g Carbohydrates

Preparation

Step 1

Clean and trim the chicken livers. Then wash the liver, dab it dry, cut into sizes, e.g. 2.5 cm (weighing approx. 15 g each) and thread onto skewers.

Step 2

Heat the vegetable oil in a frying pan and fry the chicken liver skewers over a medium heat for approx. 3 minutes (covered with a lid). Turn over the skewers and cook for approx. 1 minute on the other side. Then put them on a plate and keep them warm.

Step 3

Drain the remaining oil from the pan. Add the honey and the red wine to the pan and simmer until the honey has dissolved. Pour in the Kikkoman soy sauce and bring to the boil. Cook the mixture until the sauce thickens slightly.

Step 4

Place the skewers back in the pan and shake it so that they are all completely covered with sauce.

Step 5

Arrange the skewers on a plate, sprinkle with sansho (or white pepper) and serve.

Recipe-ID: 134

Recipe as PDF

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Clean and trim the chicken livers. Then wash the liver, dab it dry, cut into sizes, e.g. 2.5 cm (weighing approx. 15 g each) and thread onto skewers.

Heat the vegetable oil in a frying pan and fry the chicken liver skewers over a medium heat for approx. 3 minutes (covered with a lid). Turn over the skewers and cook for approx. 1 minute on the other side. Then put them on a plate and keep them warm.

Drain the remaining oil from the pan. Add the honey and the red wine to the pan and simmer until the honey has dissolved. Pour in the Kikkoman soy sauce and bring to the boil. Cook the mixture until the sauce thickens slightly.

Place the skewers back in the pan and shake it so that they are all completely covered with sauce.

Arrange the skewers on a plate, sprinkle with sansho (or white pepper) and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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