Kawa, or chicken skin, is threaded on skewers and cooked over a grill for a crispy, yet juicy, Japanese-style appetizer.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
91 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Soak skewers in water for at least 30 minutes to overnight.
Step 3
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.
Step 4
Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.
Step 5
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.
Step 6
Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.
Ingredients
salt to taste
1 teaspoon packed light brown sugar
12 (6 inch) bamboo skewers
0.25 cup soy sauce
0.125 cup water
0.25 cup mirin
0.125 cup sake
0.25 green onion, sliced diagonally
0.75 pound chicken skin, cut into 1 1/2-inch wide strips
