Shio Yakitori Kawa

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
• 0.5 tsp Shichimi Togarashi (Japanese seven-spice)(optional)
• 4 cups Water (for boiling)

Instructions

1. 1

   Thoroughly clean the chicken skins and remove any excess fat or feathers with a sharp knife.

2. 2

   Blanch the skins in boiling water for 1 minute to remove excess oil, then immediately plunge into an ice bath.

3. 3

   Pat the skins completely dry with paper towels; moisture is the enemy of crunchiness.

4. 4

   Cut the skins into 1-inch wide strips and place them in a bowl, tossing gently with the sake.

5. 5

   Thread the skins onto bamboo skewers in a zigzag 'accordion' pattern, bunching them tightly together.

6. 6

   Lightly dust the skewers with a tiny pinch of potato starch if extra crispiness is desired, then season generously with sea salt.

7. 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. 8

   Serve immediately while hot with a fresh squeeze of lemon and a dash of Shichimi Togarashi.