Ingredients
-
1
-
-
2
-
1
-
1
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Chicken Heart Yakitori, I really loved learning to make the sauce from chicken carcass Hearts are usually a very cost effective item at the market You can always use the broiler for this , I really loved learning to make the sauce from chicken carcass Hearts are usually a very cost effective item at the market You can always use the broiler for this
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Remove the Pan from the Oven and Put on a Stovetop. Deglaze the Pan With About 1/3 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
Done
|
to Grill: Skewer Chicken Hearts and Set Over a Medium High Flame. |
|
4
Done
|
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. |
|
5
Done
|
Baste Again and Grill Just Until the Sauce Is Starting to Dry, About 10 Seconds. |
|
6
Done
|
Sprinkle With Sansho Pepper If Desired. Serve With Wedges of Lemon, Salt, and Mustard on the Side. |
