Kawa Yakitori (Chicken Skin)

Ingredients

• 1 lb Chicken skin (from thighs or breasts)
• 2 tsp Sea salt (Maldon or Kosher)
• 2 tbsp Sake
• 1 tsp Soy sauce(optional)
• 1 tsp Shichimi Togarashi (Japanese 7-spice)(optional)
• 2 pieces Lemon wedges
• 10 pieces Bamboo skewers (soaked in water)
• 1 tsp Vegetable oil (for greasing grate)

Instructions

1. 1

   Thoroughly clean the chicken skin by scraping off any excess fat or meat attached to the underside with a knife.

2. 2

   Cut the cleaned skin into long strips approximately 1 inch wide and 4 inches long.

3. 3

   Blanch the skin strips in boiling water for 30 seconds to tighten them, then immediately shock in ice water and pat completely dry.

4. 4

   Thread the skin onto the soaked bamboo skewers using an 'accordion' or 'zigzag' folding pattern to create a dense, wavy texture.

5. 5

   Lightly brush the skewered skin with sake and sprinkle evenly with half of the sea salt.

6. 6

   Prepare a charcoal grill for high heat and lightly oil the grates to prevent sticking.

7. 7

   Grill the skewers for 3-5 minutes per side, turning frequently, until the fat has rendered and the skin is golden brown and bubbling.

8. 8

   Remove from heat, season with the remaining sea salt, and serve immediately with lemon wedges and a dusting of Shichimi Togarashi.