Hatsu yakitori

Method

1. 1 Split each heart lengthwise and squeeze out all the clotted blood inside under running water.
2. 2 It is mandatory to remove all blood clots; leaving any behind will result in a fishy smell and bitter taste on the skewer.
3. 3 Cut off the white blood vessels at the top of the heart, then toss with salt, pepper, and sake and let it sit for 30 minutes.
4. 4 Skewer three fruits onto each skewer with the cut side facing outwards.
5. 5 Grill over high heat for 4 minutes, rotating every minute.
6. 6 Grilled heart tastes best when grilled quickly for a crispy and juicy finish; over 5 minutes and it becomes dry and crumbly.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 8 cm away from the grate, for 4 minutes, rotating every minute; close and fast heat is key.