Kawa Yakitori

This crispy chicken skin (kawa) yakitori recipe threads strips of fatty skin onto skewers and cooks them for a crispy yet juicy Japanese-style appetizer.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 91 Calories

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

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Meanwhile, thread chicken skin strips onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle with salt.

Step 3

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 4

Blot skewers lightly with a paper towel before serving. Serve yakitori with cooled tare sauce on the side.

Step 5

Soak skewers in water, 30 minutes to overnight.

Step 6

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 tare sauce to cool.