Garlic Butter Yakitori Kawa
A modern twist on chicken skin skewers brushed with garlic-infused butter.
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Ingredients
- 1 lb Chicken skin (from thighs or breast)
- 4 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sake
- 1/2 tsp Salt
- 1 tsp Shichimi Togarashi (Japanese 7-spice)(optional)
- 2 stalks Green onions, finely chopped
- 1 whole Lemon wedges(optional)
Instructions
- 1
Soak bamboo skewers in water for 30 minutes to prevent burning during the grilling process.
- 2
Cut the chicken skin into long strips about 1 inch wide and blanch them in boiling water for 1 minute to remove excess fat.
- 3
Thread the skins onto the skewers in an accordion-style fold, bunching them tightly together.
- 4
In a small saucepan, melt the butter over low heat and sauté the minced garlic until fragrant but not browned.
- 5
Stir the soy sauce, mirin, and sake into the garlic butter and simmer for 2 minutes to create the glaze.
- 6
Preheat your grill or broiler to medium-high heat and lightly salt the chicken skin skewers.
- 7
Grill the skewers for 3-4 minutes per side, brushing generously with the garlic butter glaze every few minutes until the skin is crispy and golden brown.
- 8
Remove from heat, sprinkle with Shichimi Togarashi and green onions, and serve immediately with lemon wedges.
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