Yakitori Reba (レバー, chicken liver skewers)

Ingredients

Equipment Needed

• •Yakitori grill or konro, or a hot broiler
• •Bamboo skewers
• •Small saucepan
• •Pastry brush or yakitori basting brush
• •Instant-read thermometer

Instructions

1. 1

   Choose and trim

   Choose chicken livers that look glossy, dark reddish brown, and clean-smelling, never dull, sticky, or sour. Trim away greenish patches, sinew, and large blood clots with the tip of a sharp knife. Those bitter green marks come from bile, and no tare will politely cover them.

2. 2

   Soak briefly

   Dissolve the salt in the cold water and soak the livers for 10 minutes, then drain and pat them very dry. This short soak loosens surface blood and softens the iron note. Don't leave them there for an hour, or you wash the liver into blandness.

3. 3

   Make the tare

   Combine the soy sauce, mirin, sake, sugar, and crushed ginger in a small pan. Bring to a lively simmer and cook 6 to 8 minutes, until the bubbles look a little thicker and the sauce lightly coats a spoon. The alcohol cooks off, the sugar helps the glaze cling, and the soy stays sharp enough to balance the richness.

4. 4

   Skewer the liver

   Cut the livers into pieces about 3cm across and thread them onto soaked bamboo skewers, 3 or 4 pieces each. Leave a little space between pieces so heat can reach the sides. Crowded liver steams against itself, and reba wants the grill, not a bath.

5. 5

   Grill hot

   Heat a charcoal grill, konro, or broiler until very hot, then oil the grate lightly. Grill the skewers for about 2 minutes on the first side, turn, and grill 1 to 2 minutes more, until the outside firms and the edges color. High heat sets the surface quickly while the center stays tender.

   Chicken liver should be cooked with care for food safety, but it should not be driven to dryness. Use an instant-read thermometer if you're unsure, aiming for about 70 C at the thickest point with a short rest.
6. 6

   Glaze and finish

   Brush the skewers with tare, turn them, brush again, and grill 30 to 60 seconds more, just until the glaze turns shiny and soy-dark. Don't add the tare too early, because the sugar scorches before the liver is cooked. Finish with a small pinch of sanshō if you like, and serve at once.

Chef Tips

• •Sourcing first, always. Ask the butcher when the livers arrived and choose the freshest tray, glistening and clean. If they smell strong before cooking, change the dish.
• •A yakitori grill or konro gives the narrow, fierce heat we want. A hot broiler works as the stand-in, but set the skewers close to the heat and turn them quickly.
• •Keep one small bowl of tare for brushing and another clean bowl for serving if you want extra sauce. Raw liver touched the brush, so don't return that liquid to the table.
• •Serve reba in odd numbers on a small plate and don't crowd it with garnish. The glaze and the cut surface tell the story. Leave it room.

Advance Preparation

• •The tare can be made up to 1 week ahead and refrigerated. Warm it gently before brushing so it coats the liver evenly.
• •Trim the livers up to 4 hours ahead, then keep them covered and cold. Soak and skewer them close to grilling time so they stay fresh and firm.
• •Soak bamboo skewers for at least 30 minutes before grilling. This helps them resist scorching, though the exposed tips may still darken over high heat.

Frequently Asked Questions

Nutrition Information

1 serving (about 135g)