Chicken Heart Yakitori

Name: Chicken Heart Yakitori
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 4 servings Freshly ground black pepper; 2 chicken carcasses cut into 6 to 8 pieces; 454 grams chicken hearts; 237 milliliters mirin; 237 milliliters sake; 237 milliliters soy sauce, depending on darkness; 3 Tbsps sugar

The recipe Chicken Heart Yakitori could satisfy your Japanese craving in around 30 minutes. For $2.94 per serving, you get a main course that serves 4. One serving contains 412 calories, 24g of protein, and 11g of fat. A mixture of mirin, chicken carcasses, sake, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.

Instructions

Heat oven to 400 degrees.

Equipment you will use

Oven

Spread the bones in a saute pan and roast until the bones are brown and the fond at the bottom of the pan is beginning to darken, about one hour.

Ingredients you will need

Spread

Stock

Equipment you will use

Frying Pan

Remove the pan from the oven and put on a stovetop. Deglaze the pan with about 1/3 cup of the sake, scraping up the browned bits until the bottom of the pan is clean. Then add in the rest of the sake, mirin, sugar, and soy sauce. Bring to a boil, then simmer until the sauce is thickened, about one hour. Season with black pepper. Leftover sauce will keep in the refrigerator indefinitely if reheated once a week.

Ingredients you will need

Black Pepper

Soy Sauce

Mirin

Sauce

Sugar

Sake

Equipment you will use

Oven

Frying Pan

To grill: skewer chicken hearts and set over a medium high flame. When the chicken hearts are almost cooked through, about 2 minutes, baste with the sauce and grill again until sauce is dried, about 20 seconds. Baste again and grill just until the sauce is starting to dry, about 10 seconds.

Ingredients you will need

Chicken Hearts