1 lb. chicken thighs, boneless
10 oz. chicken liver
2 scallions
5 sm. green peppers
20 bamboo skewers
Yakitori Sauce
4 tbsp. sugar
1/2 c. Mirin (sweet rice wine)
1/2 c. soy sauce
Lemon juice (optional)

1. Soak liver in plenty of water for 30 minutes to remove blood.

2. Cut chicken and liver into bite-size pieces. Mount 4 or 5 pieces each onto bamboo skewers.

3. Cut scallions into 2 inch pieces and mount onto bamboo skewers. The same with small green peppers.

4. To make Yakitori Sauce: mix sugar, Mirin and soy sauce and boil until reduced to 2/3 original amount.

5. Broil skewered meat and vegetable pieces on the pan.

6. Brush meat and vegetables with Yakitori Sauce 2-3 times while broiling.

7. Place in a serving dish and serve with lemon juice (optional). Serves 4.