Yakitori, the mouthwatering Japanese skewered and grilled meat dish, is a popular delight found in izakayas (Japanese pubs) and specialized restaurants. Traditionally made with chicken, yakitori has become a staple in Japanese cuisine. But did you know that you can also use wild turkey hearts or venison heart to create a unique twist on this classic dish? In this article, we will explore the art of making yakitori and share a tantalizing recipe that will leave you craving for more.
The Origins and Variety of Yakitori
The term “yakitori” literally translates to “grilled chicken,” reflecting its humble beginnings as a beloved street food in Japan. Over time, yakitori has evolved to encompass a wide variety of skewered and grilled meats, including pork, seafood, and even exotic options. Chicken heart yakitori, known as “hatsu,” has gained significant popularity for its intense flavor and tender texture.
Creating the Perfect Yakitori Sauce
The key to an exquisite yakitori lies in its sauce. Made with just four simple ingredients – soy sauce, mirin, sake, and sugar – the sauce brings out the succulent flavors of the meat. While teriyaki sauces in the United States tend to be sweeter, Japanese yakitori sauces strike a perfect balance between umami and sweetness. Each yakitori vendor has their own unique blend, allowing you to customize the sauce to suit your taste preferences.
Enjoying Yakitori: A Unique Eating Experience
One of the charms of yakitori lies in its simplicity – no utensils required. The skewers are designed to be eaten directly, making it a popular choice for festivals and street food vendors. However, yakitori has also found its way into high-end establishments, earning Michelin stars for its refined take on the “food on a stick” concept, often paired with fine wines.
A Delectable Recipe: Turkey Heart Yakitori
Now, let’s dive into the tantalizing recipe for turkey heart yakitori. Gather the following ingredients:
- 3 wild turkey hearts (or venison heart)
- 2 scallions
- 1 batch of yakitori sauce:
- ½ cup Soy Sauce
- ½ cup Mirin
- ¼ cup Sake
- ¼ cup Water
- 2 tsp brown sugar
- 1-2 inches fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
To create this delightful dish, follow these simple steps:
- Chop the scallions into 1-inch pieces, separating the green and white parts.
- In a saucepan, combine soy sauce, mirin, sake, water, sugar, ginger, and the green parts of the scallions. Bring it to a boil, then reduce the heat and simmer for around 30 minutes until the sauce reduces by half and develops a glossy shine. Let it cool to room temperature and reserve half of the sauce for basting and dipping later.
- Clean the hearts and lay them open flat, removing any blood clots, veins, arteries, or undesirable parts. Soak the flattened hearts in the sauce overnight.
- Preheat your grill to medium-high heat.
- Remove the hearts from the sauce and discard the marinade. Thread a skewer lengthwise through the center of each heart. Cut one heart in half crosswise and thread one and a half hearts onto two skewers.
- Lightly coat the grill grates with toasted sesame oil and place the skewers directly on the oiled grates. Brush each heart with the reserved yakitori sauce (different from the marinade) and cook for 2 minutes.
- Flip the skewers, brush with sauce again, and cook for an additional 2-3 minutes.
- Flip the skewers one last time, brush with sauce, and remove them from the heat before the final glaze dries.
- Sprinkle sesame seeds over the skewers and serve them with a small bowl of the reserved yakitori sauce for dipping.
Experience the Delight of Yakitori
Yakitori is best enjoyed with a cold beer or a refreshing glass of sake. To complete the meal, serve it with a side of rice. The combination of savory flavors and the smoky aroma from the grill will tantalize your taste buds and transport you to the bustling streets of Japan.
For more exciting recipes, culinary tips, and inspiration, visit Ekilove, your go-to destination for all things food. Happy grilling!
