Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Soak bamboo skewers in water for 30 minutes. Drain. In a pan, combine soy sauce, ginger, garlic, sake, mirin, sugar, salt and pepper. Add a dash of water, then bring to the boil and allow to simmer for five minutes or until thick and syrupy, almost a glaze (beware of burning). Set aside to cool.
Step 2
Cut chicken and chicken livers into three-centimetre bite-size pieces. Cut spring onions into two-centimetre lengths. Thread the chicken, chicken livers and spring onions alternately onto bamboo skewers and coat well with teriyaki sauce.
Step 3
Heat a chargrill or barbecue and lightly oil. Grill skewers, turning once, and baste once or twice with marinade for eight to 10 minutes until nicely golden, with scorchy bits. Serve with lemon wedges.
Your folders
cooking.nytimes.com
5.0
(899)
Your folders
fusedbyfionauyema.com
Your folders
taste.com.au
5.0
(3)
20 minutes
Your folders
theforkedspoon.com
4.8
(20)
20 minutes
Your folders
theforkedspoon.com
Your folders
jessicagavin.com
4.2
(49)
17 minutes
Your folders
simplyscratch.com
5.0
(3)
10 minutes
Your folders
tasteofhome.com
5.0
(1)
20 minutes
Your folders
bbc.co.uk
3.0
(1)
30 minutes
Your folders
mccormick.com
15 minutes
Your folders
seriouseats.com
5.0
(1)
Your folders
bestrecipes.com.au
30 minutes
Your folders
seriouseats.com
Your folders
seriouseats.com
4.0
(2)
Your folders
alldayidreamaboutfood.com
5.0
(11)
17 minutes
Your folders
goodfood.com.au
Your folders
foodandwine.com
5.0
(3.4k)
Your folders
allrecipes.com
5.0
(4)
15 minutes
Your folders
japan.recipetineats.com
4.9
(12)
15 minutes