Garlic Butter Yakitori Kawa

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
• 0.5 tsp Salt
• 1 tsp Shichimi Togarashi (Japanese 7-spice)(optional)
• 2 stalks Green onions, finely chopped
• 1 whole Lemon wedges(optional)

Instructions

1. 1

   Soak bamboo skewers in water for 30 minutes to prevent burning during the grilling process.

2. 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. 3

   Thread the skins onto the skewers in an accordion-style fold, bunching them tightly together.

4. 4

   In a small saucepan, melt the butter over low heat and sauté the minced garlic until fragrant but not browned.

5. 5

   Stir the soy sauce, mirin, and sake into the garlic butter and simmer for 2 minutes to create the glaze.

6. 6

   Preheat your grill or broiler to medium-high heat and lightly salt the chicken skin skewers.

7. 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. 8

   Remove from heat, sprinkle with Shichimi Togarashi and green onions, and serve immediately with lemon wedges.