A heart shaped yakitori lunch.
Tori is bird, yakitori is grilled chicken, the generic name for the Japanese small chicken skewers. All parts are used. You can grill on a brasero, if you have. I use the oven toaster for my individual y-t.
Before you saw yakitori (click on text) :
with negi leeks
Today chicken hearts. They are opened flat on small skewers.
You have 2 options :
Shio-yaki. Salt grilled. Just sprinkle coarse natural sea salt, then grill.
In sauce. You can buy a yakitori sauce if you like buying stuff. Or simmer a little soy sauce with mirin, sugar or honey (or a mix) and add a very small amount of starch if you wish it was thicker.
Coat your skewer in that sauce. Start grilling. Paint again with sauce. Finish grilling.
The 2 types.
On the table, also serve the rest of sauce, and shichimi togarashi (7 spice mix), on a side plate. For more flavor, you can dip the skewers before eating. Or not. The flavor of the grilled meat is enough.
Heart color side : salsa soup. Tomato juice, Louisiana chili, tomatillos, green pepper.
Tomatillos would not float (unless supported by green pepper or their “package”. They fell in the bottom of the soup.
Matsutake kayaku gohan. Flavored rice. In the rice cooker, I added soy sauce, mirin, spinach stalks and matsutake mushrooms (sliced stalks). For the color, I mix in spinach leaves at the end. It’s genmai, brown rice here.
You can see a bit of mushroom. Add an apple for dessert, and you have eaten, and well.