While many people are familiar with the word Yakitori, what they might not know is that not only does Yakitori refer specifically to chicken but also that Yakitori shops are the Japanese version of snout-to-tail—excuse me, beak-to-cloaca—eateries. Everything from the gizzard (zuri) to the butt (bonjiri) are put on a stick and grilled. In January 2010 I created a menu of all hearts for a post-Valentine’s broken hearts dinner that didn’t push through, but I hope to serve it in the future. In the meantime, eat some chicken hearts!
Garlic cloves, crushed
Wash and soak the chicken hearts to get rid of the blood. Slice each heart in half so each piece has an atrium and a ventricle.
Combine equal parts of soy and sherry wine, garlic, grated ginger and black pepper to marinate the hearts halves for 12 hours in a refrigerator.
Soak the bamboo skewers for 1 hour.
Put 5 heart halves on a skewer.
Use Binchotan Charcoal and a Konro Grill if you can for authentic Japanese barbeque flavor!