Photograph of the finished Hatsu yakitori

Japan · Xiên tim gà nướng muối Hatsu

Hatsu yakitori

35 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken heart Chicken heart 1.1 kg
  • Photograph of Coarse salt Coarse salt 40 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Lime Lime 4
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Sesame oil Sesame oil 40 ml

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.

Start cooking