Shio Yakitori Kawa
Simple and crunchy chicken skin seasoned only with high-quality sea salt and a hint of sake.
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Ingredients
- 1 lb Chicken skin (from thighs or breast)
- 1 tsp High-quality sea salt (Maldon or Fleur de Sel)
- 2 tbsp Sake (Japanese rice wine)
- 1 tsp Potato starch (Katakuriko)(optional)
- 1 tsp Neutral oil (for greasing the grill)
- 2 pieces Lemon wedges
- 1/2 tsp Shichimi Togarashi (Japanese seven-spice)(optional)
- 4 cups Water (for boiling)
Instructions
- 1
Thoroughly clean the chicken skins and remove any excess fat or feathers with a sharp knife.
- 2
Blanch the skins in boiling water for 1 minute to remove excess oil, then immediately plunge into an ice bath.
- 3
Pat the skins completely dry with paper towels; moisture is the enemy of crunchiness.
- 4
Cut the skins into 1-inch wide strips and place them in a bowl, tossing gently with the sake.
- 5
Thread the skins onto bamboo skewers in a zigzag 'accordion' pattern, bunching them tightly together.
- 6
Lightly dust the skewers with a tiny pinch of potato starch if extra crispiness is desired, then season generously with sea salt.
- 7
Grill over medium-high heat for 4-5 minutes per side until the fat has rendered and the edges are golden brown and bubbling.
- 8
Serve immediately while hot with a fresh squeeze of lemon and a dash of Shichimi Togarashi.
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