📝 About This Recipe
A quintessential Japanese izakaya classic, Yakitori Hatsuyoto (chicken heart) is a delicacy prized for its unique bouncy texture and deep, savory flavor. This recipe guides you through the meticulous cleaning process and the creation of a traditional 'tare' glaze that caramelizes beautifully over high heat. Whether grilled over white binchotan charcoal or a high-heat gas grill, these skewers offer a sophisticated balance of smoke, salt, and sweetness that transforms humble offal into a gourmet experience.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh chicken hearts (approximately 20-25 hearts, trimmed of excess fat)
- 12 pieces Bamboo skewers (soaked in water for at least 30 minutes)
- 1/2 teaspoon Kosher salt (for the initial seasoning)
For the Tare (Yakitori Sauce)
- 1/2 cup Soy sauce (high-quality Japanese variety)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry cooking sake)
- 2 tablespoons Light brown sugar (packed)
- 1 Garlic clove (smashed)
- 1/2 inch Fresh ginger (sliced into coins and smashed)
- 2 Green onion tops (white parts removed, green tops only)
For Garnish and Finishing
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- 4 pieces Lemon wedges (for squeezing over the finished skewers)
- 1/4 teaspoon Sansho pepper (optional, for a citrusy tingle)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, smashed garlic, ginger, and green onion tops. Bring to a boil over medium-high heat.
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3
Reduce the heat to low and simmer the tare for 15-20 minutes until it has reduced by nearly half and has a syrupy consistency. Set aside to cool; strain before using.
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4
Prepare the chicken hearts by trimming the top 'cap' where the arteries are, then slicing each heart lengthwise about 3/4 of the way through to butterfly it open.
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5
Rinse the hearts under cold running water, ensuring any blood clots are thoroughly removed from the internal chambers. Pat them very dry with paper towels.
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6
Thread 3 to 4 hearts onto each skewer. Pierce them through the thickest part, keeping the hearts flat and slightly overlapping to ensure even cooking.
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7
Preheat your grill to high heat. If using charcoal, wait until the coals are covered in a thin layer of gray ash. Lightly oil the grates to prevent sticking.
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8
Lightly season the skewered hearts with a pinch of kosher salt. This helps draw out moisture and creates a better crust.
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9
Place the skewers on the grill. Cook for about 2 minutes on the first side until you see a nice char and the meat begins to firm up.
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10
Flip the skewers and brush them generously with the prepared tare sauce using a pastry brush. Grill for another 1-2 minutes.
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11
Dip the skewers directly into the tare (or brush again) and flip once more for a final 30 seconds of cooking to caramelize the sugars in the sauce.
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12
Remove the skewers from the grill once they are just cooked through. Overcooking will make the hearts rubbery, so look for a slight springiness.
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13
Arrange the skewers on a platter, give them one final light brush of tare, and sprinkle with Shichimi Togarashi and Sansho pepper.
💡 Chef's Tips
Cleaning the blood clots is essential; it removes the metallic 'iron' bitterness and ensures a clean flavor. High heat is your friend—you want a fast sear to keep the interior juicy while the outside gets that signature char. If you don't have a grill, a cast-iron grill pan on the stovetop is an excellent substitute. Always reserve half of your tare in a separate bowl for dipping at the table to avoid cross-contamination with the raw meat brush. Don't skip the lemon squeeze; the acidity cuts through the rich fat and sweet glaze perfectly.
🍽️ Serving Suggestions
Serve with a cold Japanese lager like Asahi or a crisp, dry Junmai Sake. Pair with a side of lightly charred Shishito peppers seasoned with sea salt. Include a small mound of grated Daikon radish on the side to refresh the palate. Serve alongside steamed short-grain white rice to soak up any extra tare glaze. A simple cabbage salad with a sesame-soy dressing provides a nice crunch against the chewy hearts.