🍢 Yakitori hatsu (chicken hearts)
Hatsu are chicken hearts grilled on skewers, one of the most popular offal cuts at yakitori bars. Seasoned simply with salt, they have a firm, slightly springy bite and a rich, meaty flavour. A squeeze of lemon cuts through the richness. They are served hot from the charcoal grill, a few skewers at a time.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g chicken hearts
- 1 tsp salt
- 1 lemon, cut into wedges
- 6 bamboo skewers, soaked in water
- Black pepper (optional)
Method
- Trim any fat and vessels from the top of the hearts, rinse and pat dry.
- Thread 5–6 hearts onto each skewer.
- Season evenly with salt.
- Grill over high heat for 6–8 minutes, turning often, until browned outside and just cooked through.
- Serve with lemon wedges.
How to make it lighter
- Salt-seasoned skewers have no sugary glaze, which keeps them light.
- Trim the visible fat from the hearts before grilling.
- Combine a couple of skewers with vegetable skewers or a salad for a fuller meal.
History
The name hatsu comes from the English word "heart". Grilling every part of the chicken is a hallmark of Japanese yakitori bars, and hearts are among the most ordered skewers there today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →