Kawa Yakitori (Chicken Skin)
Crispy and fatty chicken skin skewers grilled until golden and seasoned with sea salt.
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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
Thoroughly clean the chicken skin by scraping off any excess fat or meat attached to the underside with a knife.
- 2
Cut the cleaned skin into long strips approximately 1 inch wide and 4 inches long.
- 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
Thread the skin onto the soaked bamboo skewers using an 'accordion' or 'zigzag' folding pattern to create a dense, wavy texture.
- 5
Lightly brush the skewered skin with sake and sprinkle evenly with half of the sea salt.
- 6
Prepare a charcoal grill for high heat and lightly oil the grates to prevent sticking.
- 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
Remove from heat, season with the remaining sea salt, and serve immediately with lemon wedges and a dusting of Shichimi Togarashi.
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