Crispy chicken skin (kawa) yakitori threads strips of fatty skin onto skewers and cooks them 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, green onion, sake, water, and brown sugar in a saucepan; bring to a low boil over medium-high heat. Reduce heat to low; simmer until reduced slightly, 3 to 5 minutes. Set aside to cool.
Step 4
Meanwhile, thread chicken skin strips onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle with salt.
Step 5
Cook on the preheated grill until nicely browned and crispy but fat hasn't completely rendered, about 5 minutes. Flip; cook until other side is crispy, about 5 minutes more.
Step 6
Blot skewers lightly with a paper towel before serving. Serve yakitori 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
