Classic Yakitori Kawa (Tare Style)

Ingredients

• 1 lb Chicken skin (from thighs or breast)
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 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. 1

   Prepare the tare sauce by combining soy sauce, mirin, sake, brown sugar, ginger, garlic, and green onion in a small saucepan.

2. 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. 3

   Clean the chicken skin by scraping off excess fat with a knife and cutting it into long strips about 1 inch wide.

4. 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. 5

   Thread the skin onto soaked bamboo skewers in a zig-zag 'accordion' fashion, bunching them tightly to ensure even cooking.

6. 6

   Preheat your grill or broiler to high heat and lightly season the skewers with a pinch of salt.

7. 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. 8

   Brush the skewers generously with the tare sauce during the last 2 minutes of cooking, allowing the glaze to caramelize without burning.