Spicy Shichimi Yakitori Kawa
Grilled chicken skin skewers dusted with Japanese seven-spice powder for a fiery kick.
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Ingredients
- 1 lb Chicken skin (from thighs or breasts)
- 2 tablespoons Shichimi Togarashi (Japanese seven-spice)
- 1/4 cup Soy sauce
- 1/4 cup Mirin
- 2 tablespoons Sake
- 1 tablespoon Sugar
- 1 teaspoon Ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon Vegetable oil
- 10 pieces Bamboo skewers
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- 2
Cut the chicken skin into long strips about 1 inch wide and 3 inches long.
- 3
In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic; simmer for 5 minutes until slightly thickened to make the tare sauce.
- 4
Thread the chicken skin onto the skewers in a zig-zag 'accordion' fashion, bunching them tightly together.
- 5
Preheat a grill or broiler to medium-high heat and lightly brush the grate with vegetable oil.
- 6
Grill the skewers for 3-4 minutes per side until the skin is crispy and the fat has rendered out.
- 7
Brush the skewers generously with the prepared tare sauce during the last 2 minutes of cooking.
- 8
Remove from heat and immediately dust each skewer heavily with Shichimi Togarashi while the sauce is still tacky.
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