Yakitori is a generic word used to define skewered food in Japan; but that doesn’t mean that grilling is the method used for the cooking process as it can also be other cooking methods. Kushiyaki is the exact term for skewered and grilled meat. Chicken Yakitori became so famous that is why the term is now more tied to the grilled chicken meat variant. But in Japan there are a lot of variations of these lovely skewered meats, apart from chicken offal’s are used like “hatsu” chicken heart “reba”, liver; “sunagimo”, gizzard; “bonjiri”, chicken butt and “shiro”, intestines are also used. It is then flavoured depending on the diners’ choice which can be “shio” (salt) or “tare” a mix of mirin, sake, soy sauce and sugar.
This is a really great dish that goes well with beer or sake, similar to the Philippine street barbecue Do you have the guts to eat those offal versions?
20 pcs chicken hearts
1 1/2 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce
1/2 tsp ginger paste
1 tsp cornstarch
- In a sauce pan mix together sugar, sake, mirin, soy sauce, ginger paste and cornstarch. Mix well until free of lumps then place on stove top, using high heat boil the mixture and simmer for a minute or until sauce thickens.
- Season chicken heart with salt and pepper then place on skewers.
- Grill chicken heart while brushing with soy sauce mixture occasionally.
- Remove from grill then serve, enjoy with beer or sake.