Skewers of liver in Japanese

225 g chicken liver

Marinade:

200 g strips of bacon

2 tbsp. soy sauce

2 tbsp. rice vinegar

1 tbsp. sugar

1 tbsp. ginger root grated

Liver rinse, allow to dry, cut into 2 parts.

All the ingredients for the marinade mix, pour the liver, to leave her in the cold for 2 hours.

Wrap the slices of liver with bacon, secure with toothpick and fry on the grill, in a frying pan or in the oven until tender, about 6-7 minutes, put on a paper towel.

Served skewers of liver in Japanese in a cold or hot.