Description
A recipe for crispy chicken skin yakitori. Kawa, or chicken skin, is threaded on skewers and cooked over a grill for a crispy, yet juicy, Japanese-style appetizer. Serve with yakitori, or tare, sauce.
Ingredients
- 12 (6 inch) bamboo skewers
- ¼ cup soy sauce
- ¼ cup mirin
- ⅛ cup sake
- ⅛ cup water
- 1 teaspoon packed light brown sugar
- ¼ green onion, sliced diagonally
- ¾ pound chicken skin, cut into 1 1/2-inch wide strips
- salt to taste
Instructions
- Soak skewers in water for at least 30 minutes to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine soy sauce
- mirin
- sake
- water
- brown sugar
- and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly
- 3 to 5 minutes. Set aside to cool.
- Meanwhile
- thread chicken skin onto skewers lengthwise; skin should be slightly bunched up
- but not too taut. Sprinkle skewers with salt.
- Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered
- about 5 minutes. Flip and cook until other side is crispy
- about 5 minutes more.
- Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 12