Hatsu (Chicken Heart Skewers)

Ingredients

• 1 lb Fresh chicken hearts
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 cup Sake
• 2 tbsp Light brown sugar
• 1 inch piece Fresh ginger, sliced
• 2 pcs Garlic cloves, smashed
• 1 tbsp Vegetable oil
• 1 tsp Shichimi Togarashi (Japanese 7-spice)(optional)
• 0.5 tsp Salt

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

2. 2

   Prepare the chicken hearts by trimming excess fat and slicing them open lengthwise (butterfly) to remove any residual blood clots.

3. 3

   Rinse the cleaned hearts under cold running water and pat them thoroughly dry with paper towels.

4. 4

   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic; simmer over medium heat until reduced by half to create a thick tare sauce.

5. 5

   Thread 4 to 5 chicken hearts onto each skewer, ensuring they lie flat for even cooking.

6. 6

   Lightly brush the skewers with vegetable oil and season with a pinch of salt.

7. 7

   Grill over high heat (preferably charcoal) for 2-3 minutes per side, brushing generously with the tare sauce during the last minute of cooking.

8. 8

   Remove from heat once the edges are slightly charred and the centers are springy; serve immediately with a sprinkle of Shichimi Togarashi.