Hatsu Yakitori (Chicken Heart)
Tender and slightly chewy chicken hearts grilled with a rich soy-based glaze.
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Ingredients
- 1 lb Chicken hearts
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown sugar
- 1 inch piece Fresh ginger, sliced
- 2 pieces Garlic cloves, smashed
- 2 stalks Green onion, white parts
- 1 teaspoon Shichimi Togarashi (Japanese 7-spice)(optional)
- 10 pieces Bamboo skewers
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
- 2
Prepare the hearts by trimming excess fat and slicing them open lengthwise (butterfly) to remove any residual blood clots, then rinse in cold water and pat dry.
- 3
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, garlic, and green onions.
- 4
Simmer the sauce over medium-low heat for 15-20 minutes until it reduces by half and becomes a thick, glossy syrup (Tare).
- 5
Thread 3 to 4 chicken hearts onto each skewer, keeping them flat and tightly packed to ensure even cooking.
- 6
Preheat a grill or broiler to high heat and lightly oil the grates to prevent sticking.
- 7
Grill the skewers for 2 minutes per side, then brush generously with the Tare sauce and grill for another 1 minute per side until caramelized.
- 8
Remove from heat and give them one final brush of fresh sauce before serving hot with a sprinkle of Shichimi Togarashi.
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