Yakitori Cutting Techniques 6: Liver & Heart

Interestingly enough, the Japanese call Liver, “rebaa” and Heart, haarto”, which nothing less than the Japanized pronunciation of the English words!
Naturally, liver in Japanese is “kanzou” and heart “jinzou”, but this refers more to anatomy than gastronomy!

It goes without much saying that you have to use absolutely fresh ingredients!
First wash in clear running cold water.
Peel off the soft thin skin off the heart and cut/discard any veins or blood vessels.
Take off fat but only within reason as it contributes to tasty morsels!

Separate the liver lobes.
Discard veins/blood vessels if you discover them.

Cut the lobes across into pieces big/small enough for easy grilling.

Cut the hearts legthwise to two thirds of their thickness as shown on above picture.
Discard any veins/blood vessels or blood matter.

Skewer the hearts with a stick. Two of them should be enough.
It is easier than it looks.
You may skewer the livers and hearts together but you will ened up in uneven cooking. Better separate them!

Skewer the liver with a stick. Three pieces is best for balance.

Here you are!

Now, you could make the sticks longer and the pieces bigger or liver and heart whole, but personally, the smaller the yummier it looks!
These are more or less appetizers, after all!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

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