Kawa (Crispy Chicken Skin Skewers)

Ingredients

• 1 lb Chicken skin (from thighs or breasts)
• 0.25 cup Sake
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 2 tablespoons Sugar
• 1 inch piece Ginger, sliced
• 1 clove Garlic, smashed
• 1 teaspoon Kosher salt
• 10 pieces Bamboo skewers (soaked in water)
• 1 teaspoon Shichimi Togarashi (Japanese 7-spice)(optional)

Instructions

1. 1

   Thoroughly clean the chicken skin by scraping away excess fat with the back of a knife, then blanch in boiling water for 1 minute.

2. 2

   Drain the skin and immediately plunge it into an ice bath to stop the cooking process, then pat completely dry with paper towels.

3. 3

   Cut the skin into long strips about 1 inch wide and 3 inches long.

4. 4

   In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic; simmer for 10 minutes until thickened into a tare sauce.

5. 5

   Thread the skin onto the soaked bamboo skewers in an accordion-style (zig-zag) fold, packing them tightly together.

6. 6

   Preheat your grill or broiler to medium-high heat and lightly oil the grates to prevent sticking.

7. 7

   Grill the skewers for 4-5 minutes per side, turning frequently, until the fat has rendered and the skin is golden and bubbling.

8. 8

   Brush the skewers generously with the prepared tare sauce during the last 2 minutes of grilling, allowing it to caramelize without burning.