A few weeks ago, I wrote about Savory chicken hearts. We enjoy chicken hearts frequently because they’re reasonably priced, versatile, and tasty. Quite often, I will find a recipe that calls for a more typical cut of chicken and substitute chicken hearts. More often than not, this approach works well. My most recent ‘experiment’ was to cook chicken hearts with a yakitori sauce.
I learned to cook yakitori (Japanese translation is approximately ‘grilled bird’) as a high school student. I was lucky enough to attend a school that taught a Japanese language course and the teacher, who had spent a significant amount of time teaching in Japan, also offered us culture classes from time to time. Learning to cook yakitori was one such class.
Since then I have modified the recipe to use more cost-effective ingredients. This sauce is simple to make and very tasty. I recommend trying it the next time you are cooking chicken!
Yakitoki-Style Chicken Hearts
- 1 lb of chicken hearts (or other cut of chicken) – approximate cost $2.50
- 1/3 cup white or red wine, whatever you have on hand (the original recipe calls for mirin) – approximate cost $2.00
- 1/3 cup soy sauce (the original recipe calls for a Japanese soya sauce such as Kikkoman) – approximate cost $0.50
- 1/3 cup water
- Combine wine, soya sauce, and water in a small pot. Cook at medium heat with the lid off so the liquid reduces. Stir frequently!
- When the liquid has reduced to a sauce-like consistency, remove from heat and set aside.
- In a separate frying pan, cook chicken hearts and half of the sauce over medium-high heat until meat is cooked all the way through. Reserve the remaining sauce to serve at the table.
Suggestion: Serve with rice and stir-fried vegetables.
Makes about 4 servings (approximate cost: $1.25 per serving)