Hatsu Yakitori (Chicken Heart)

Ingredients

• 1 lb Chicken hearts
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 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. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.

2. 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. 3

   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, garlic, and green onions.

4. 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. 5

   Thread 3 to 4 chicken hearts onto each skewer, keeping them flat and tightly packed to ensure even cooking.

6. 6

   Preheat a grill or broiler to high heat and lightly oil the grates to prevent sticking.

7. 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. 8

   Remove from heat and give them one final brush of fresh sauce before serving hot with a sprinkle of Shichimi Togarashi.