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.
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
⅛ cup water
¼ cup soy sauce
¼ cup mirin
1 teaspoon packed light brown sugar
12 (6 inch) bamboo skewers
⅛ cup sake
¼ green onion, sliced diagonally
¾ pound chicken skin, cut into 1 1/2-inch wide strips
