How to Make Chicken Heart Yakitori - Traditional Hatsu, Hatsumoto + Yakitoribaka Tokyo Style Hatsu

This week's Yakitori lesson is on Hatsu- Chicken Hearts! The heart has red meat like flavors and is liked by many, even those who might be shy on trying chicken organs. There are many ways to skewer hearts and every shop has their variation.

I wanted to show you guys about Hatsumoto (base of heart) which I learned from watching Chef Kono of (Chikarashi Isso, formally at Torishin) and also the special Yakitoribaka style folded heart I learned from Chef "Yakitoribaka" Daisuke at Yakitori Moe West in Tokyo. Along with my Master in Fukushima, both of these Yakitori chefs have been mentors to me throughout these years and has heavily influenced my style of Yakitori I make. This hatsu video really comes from my heart and is to honor them!

In this video we will cover the process of preparing, skewering, and grilling the chicken hearts in various popular ways so you can make delicious Hatsu skewers at home!

Ingredients:
Chicken Hearts
Tare (from previous tutorial    • How to Make Yakitori Tare - Yakitori Dippi...  )
Sake
Kosher Salt
Optional - Sansho. Shichimi

Equipment Used:
-6 Inch Round skewers
-Grill (Electric Livart Orange Barbecue grill used in this video)
-Optional Blowtorch (to add char to chicken bones)

Equipment Links:
Iwatani Blowtorch Amazon: https://amzn.to/2zIseuy
Livart Electric Grill: http://bit.ly/blackgrill

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Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!

Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression.