Classic Yakitori Kawa (Tare Style)
Crispy chicken skin skewers glazed with a sweet and savory soy-based reduction.
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Ingredients
- 1 lb Chicken skin (from thighs or breast)
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown sugar
- 1 inch piece Ginger (sliced)
- 1 clove Garlic (smashed)
- 2 stalks Green onion (whites only)
- 1 teaspoon Kosher salt
- 1 pinch Shichimi Togarashi (Japanese 7-spice)(optional)
Instructions
- 1
Prepare the tare sauce by combining soy sauce, mirin, sake, brown sugar, ginger, garlic, and green onion in a small saucepan.
- 2
Simmer the sauce over medium-low heat for 15-20 minutes until it reduces by half and reaches a syrupy consistency, then strain and set aside.
- 3
Clean the chicken skin by scraping off excess fat with a knife and cutting it into long strips about 1 inch wide.
- 4
Blanch the skin strips in boiling water for 30 seconds to tighten them, then immediately shock in ice water and pat thoroughly dry.
- 5
Thread the skin onto soaked bamboo skewers in a zig-zag 'accordion' fashion, bunching them tightly to ensure even cooking.
- 6
Preheat your grill or broiler to high heat and lightly season the skewers with a pinch of salt.
- 7
Grill the skewers for 3-4 minutes per side, turning frequently, until the fat has rendered and the skin is golden and crispy.
- 8
Brush the skewers generously with the tare sauce during the last 2 minutes of cooking, allowing the glaze to caramelize without burning.
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