<Ingredients> Serving 2

Chicken 200g, Chicken liver 200g, 2 Negi (= welsh onion), Bamboo skewers

Sauce
1/3 cup of soy sauce
1/4 cup mirin (=syrupy sake)
1/4 cup sake
1 tablespoon sugar

Spice
Shichimi-togarashi (= seven-spice pepper) as needed

Preparation
Sauce	Pour soy sauce, mirin, sake and sugar in a pot. Boil up once and turn down the heat. Boil down while mixing with a turner and reduce to half, then cool it down.
Chicken	If there are much fat, cut it off. With a folk, make a hole from the face of skin. Cut chicken into approximately 16 pieces and skewer 4 pieces each.
Liver	Put liver in ice water and soak for 10 minutes while changing water to remove blood. Drain, remove the remaining blood and membrane. Wipe moisture with paper towel. Cut liver into 10 pieces and skewer 4 pieces each.
Negi	Cut into 4cm long and skewer 4 pieces each.
Grill
1	Grill the above skewers until it changes face color. Remove from the heat, put the sauce on chicken, liver and negi with paper towel ( or dip skewers into the sauce) and heat again. After sauce dried, put the sauce again. Do the same process 5 - 6 times until it brown. If you do not want to burn the skewers, wrap with foil when you grill chicken.
2	Season with "Shichimi-togarashi" if you like.