Smoked Yakitori Kawa
Chicken skin skewers cold-smoked before grilling for a deep, wood-fired aroma.
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Ingredients
- 500 grams Chicken skin (from thighs or breast)
- 1/4 cup Sake (for parboiling)
- 1/2 cup Shoyu (Soy Sauce)
- 1/2 cup Mirin
- 2 tablespoons Sugar
- 1 inch piece Ginger (sliced)
- 2 cloves Garlic (smashed)
- 1 handful Hickory or Cherry wood chips
- 1 teaspoon Shichimi Togarashi(optional)
- 1/2 teaspoon Salt
Instructions
- 1
Clean the chicken skin by scraping off excess fat with a knife, then parboil in water with sake for 2 minutes to remove impurities.
- 2
Drain the skin and pat it completely dry with paper towels; slice into 1-inch wide strips.
- 3
Thread the skin onto bamboo skewers using a 'zig-zag' folding pattern, packing them tightly to ensure even rendering.
- 4
Set up a cold-smoking chamber using a handheld smoking gun or a low-heat smoker; smoke the raw skewers for 20 minutes at a temperature below 90°F (32°C).
- 5
Prepare the 'Tare' sauce by simmering shoyu, mirin, sugar, ginger, and garlic in a small saucepan until reduced by one-third.
- 6
Prepare a charcoal grill (preferably using Binchotan) to high heat; lightly salt the smoked skin skewers.
- 7
Grill the skewers, turning frequently, for 8-10 minutes until the fat renders out and the edges become deeply golden and crispy.
- 8
During the final minute of grilling, dip the skewers into the Tare sauce twice, allowing the glaze to caramelize over the coals without burning.
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