Main Course
Yakitori Heart
About this dish
Yakitori heart is a beloved skewer in Japanese yakitori-ya, prized for its tender texture and rich, slightly iron-like flavor. The key is to cook chicken hearts medium-rare to retain their juiciness, using a simple tare sauce that caramelizes over binchotan charcoal.
This recipe brings the authentic robatayaki experience to your home grill or broiler. Aiko's tip: serve with a small mountain of rice shaped like a cute little heart to honor the main ingredient!
Ingredients
UK and US measurements are both included for every recipe.
Chicken hearts
protein300 g
Imperial measurement: 10.5 oz
Soy sauce (gluten-free if needed)
seasoning60 ml
Imperial measurement: 1/4 cup
Mirin
seasoning60 ml
Imperial measurement: 1/4 cup
Sake
seasoning30 ml
Imperial measurement: 2 tbsp
Sugar
other15 g
Imperial measurement: 1 tbsp
Bamboo skewers, soaked
other6 skewers
Neutral oil
fat1 tsp
White sesame seeds
herb1 tsp
Green onion
vegetable1 stalk
Method
Prepare the chicken hearts
5 minutesRinse chicken hearts under cold water and pat dry with paper towels. Trim off any excess fat or connective tissue, but leave a little for moisture. Place hearts on a cutting board and gently press with the back of a knife to flatten slightly – this helps them cook evenly and stay tender.
Make the tare sauce
7 minutesIn a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce until slightly syrupy, about 5–7 minutes. Remove from heat and set aside. You should have about 1/3 cup.
Skewer the hearts
5 minutesThread 3–4 chicken hearts onto each soaked bamboo skewer, piercing through the center so they lie flat. Use 2 skewers per serving as a standard order (6–8 hearts per serving). Brush skewered hearts with a little neutral oil to prevent sticking.
Grill the skewers
8 minutesPrepare a charcoal grill or preheat a broiler to high. Grill skewers over hot coals (or 4 inches from broiler) for about 2 minutes per side for medium-rare, or 3 minutes per side for medium. Yakitori is traditionally cooked until the edges are charred but the centers remain pink and juicy. Baste with tare sauce during the last minute of each side.
Rest and serve
2 minutesRemove skewers from heat and let rest 1 minute. Brush with a final layer of tare sauce. Arrange on a plate, sprinkle with sesame seeds and green onion. Serve immediately with extra tare on the side.
Equipment
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Nutrition facts
Tips
- Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- For the best texture, cook chicken hearts to medium-rare (internal temperature around 145°F / 63°C) – they become tough if overcooked.
- If you can't find chicken hearts, chicken livers or gizzards can be substituted, but adjust cooking time accordingly (livers need less, gizzards more).
Serving suggestions
- Serve yakitori heart as part of a Japanese-style meal with steamed rice, pickled vegetables, and a side of miso soup.
- For.
- For a cute presentation, shape the rice into a small heart using a mold or by hand.
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Recipe by
Aiko Sato
Specialises in Japanese cuisineAiko Sato makes onigiri with pickled plum and a smile. She shapes them like animals.
Describe yourself in three words: Cute, precise, animal-shaped rice.