Hatsu (Chicken Heart Skewers)
A popular izakaya staple featuring chewy and flavorful grilled chicken hearts.
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Ingredients
- 1 lb Fresh chicken hearts
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tbsp Light brown sugar
- 1 inch piece Fresh ginger, sliced
- 2 pcs Garlic cloves, smashed
- 1 tbsp Vegetable oil
- 1 tsp Shichimi Togarashi (Japanese 7-spice)(optional)
- 1/2 tsp Salt
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 2
Prepare the chicken hearts by trimming excess fat and slicing them open lengthwise (butterfly) to remove any residual blood clots.
- 3
Rinse the cleaned hearts under cold running water and pat them thoroughly dry with paper towels.
- 4
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic; simmer over medium heat until reduced by half to create a thick tare sauce.
- 5
Thread 4 to 5 chicken hearts onto each skewer, ensuring they lie flat for even cooking.
- 6
Lightly brush the skewers with vegetable oil and season with a pinch of salt.
- 7
Grill over high heat (preferably charcoal) for 2-3 minutes per side, brushing generously with the tare sauce during the last minute of cooking.
- 8
Remove from heat once the edges are slightly charred and the centers are springy; serve immediately with a sprinkle of Shichimi Togarashi.
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