Creamy Chicken Heart Yakitori
2 servings
20 minutes
Creamy yakitori made from chicken hearts is a refined blend of Japanese culinary tradition and the delicate texture of cream. Yakitori, known as popular street food, is traditionally grilled but this version is enriched with a rich creamy sauce that adds softness and exquisite flavor to the dish. Chicken hearts marinated in soy sauce with vegetable oil gain spiciness while garlic adds depth of aroma. Fried to a golden crust, they become juicy and the cream with oregano completes the symphony of flavors. The dish is served with steamed rice, creating a harmonious balance of textures and richness. This yakitori variant is perfect for friendly gatherings as well as cozy home dinners, offering a unique combination of traditional Japanese cuisine with the tenderness of creamy sauce.
1
Wash the hearts and clean them from membranes. Marinate the hearts in vegetable oil mixed with soy sauce for about 15 minutes.
- Chicken hearts: 250 g
- Vegetable oil: 100 ml
- Soy sauce: 60 ml
2
Soak the wooden skewers in cool water.
3
We heat the pan and pour in a little oil.
- Vegetable oil: 100 ml
4
Crush the garlic cloves with the side of a knife and sauté in a pan for about one and a half minutes, then remove them.
- Garlic: 2 cloves
5
Important - do not chop the garlic - just crush it, it will release its aromas well. Squeeze the hearts from the marinade, skewer 4 pieces on each stick. Place them in a pan and fry for 6-7 minutes, turning occasionally.
6
After pouring in the cream, add salt, pepper, and oregano, and cook for another 3-5 minutes. Then remove the skewers.
- Cream 33%: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
7
Yakitori is ready. It is best served with steamed rice.