1/4 cup mirin

1/2 cup soy sauce

2 teaspoons sugar

4 boneless chicken thighs cut into 1-inch cubes

1/2 pound organic or naturally raised chicken livers

24 stalks green asparagus, woody ends discarded, the rest cut into 1-inch pieces

Make the yakitori sauce in a small stainless steel pan by mixing the sake or sherry with the mirin, soy sauce and sugar. Simmer for 15 minutes, then let cool. (You can make the sauce ahead and store it in the fridge if you like. Also store excess sauce in the fridge for later use.)

When ready to eat, preheat either a hibachi, a barbecue or an oven broiler and soak 20 bamboo skewers in water. Toss the chicken cubes with a couple tablespoons of yakitori sauce. Rinse the chicken livers and discard any greenish-looking bits. Cut them into 1-inch pieces and put them in a bowl and toss with another two tablespoons of yakitori sauce.

Drop the asparagus pieces into a pan of boiling water and cook for a minute. Drain and cool under running cold water. Thread the pieces of chicken and chicken liver onto the skewers, alternating them with pieces of asparagus. Bunch the ingredients close but don't overfill the skewers: have 2 to 3 pieces of chicken and a couple pieces of liver alternating with asparagus on each one. Brush the ingredients with some of the yakitori sauce immediately before putting them on the hibachi or grill or in the broiler. They cook quickly -- in about 5 to 6 minutes -- so watch them carefully, turning as one side gets done and brushing with the sauce. Serve with rice.

Serves 4.