Chicken Heart Yakitori
You can never have too many Japanese recipes, so give Chicken Heart Yakitori a try. One portion of this dish contains roughly 24g of protein, 11g of fat, and a total of 412 calories. This gluten free, dairy free, and fodmap friendly recipe serves 4 and costs $2.94 per serving. This recipe from Serious Eats requires soy sauce, chicken, chicken hearts, and mirin. It works well as an affordable main course. 38 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a good spoonacular score of 65%. Chicken Yakitori, Chicken Yakitori, and Chicken Yakitori are very similar to this recipe.
Servings: 4
Ingredients:
Freshly ground black pepper
2 chicken carcasses cut into 6 to 8 pieces
1 pound chicken hearts
1 cup mirin
1 cup sake
1 to 1/2 cups soy sauce, depending on darkness
3 tablespoons sugar
Equipment:
oven
frying pan
stove
skewers
grill
Cooking instruction summary:
Procedures 1 To make the sauce: Heat oven to 400 degrees. 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. 2 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. 3 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. Sprinkle with sansho pepper if desired. Serve with wedges of lemon, salt, and mustard on the side.
Step by step:
1. 1
To make the sauce
1. Heat oven to 400 degrees.
2. 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.
3. 2
4. 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.
5. 3
6. 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. Sprinkle with sansho pepper if desired.
7. Serve with wedges of lemon, salt, and mustard on the side.
Nutrition Information:
covered percent of daily need
