Spicy Yuzu Kosho Kawa

Ingredients

• 500 grams Chicken skin (from thighs or breasts)
• 2 tablespoons Green Yuzu Kosho paste
• 2 tablespoons Sake (Japanese rice wine)
• 1 tablespoon Mirin
• 1 teaspoon Light soy sauce
• 1 tablespoon Fresh Yuzu juice (or lime juice)
• 0.5 teaspoon Kosher salt
• 1 tablespoon Neutral oil (for brushing)
• 1 teaspoon Shichimi Togarashi(optional)
• 10 pieces Bamboo skewers (soaked in water)

Instructions

1. 1

   Thoroughly clean the chicken skin by scraping off excess fat with the back of a knife and cutting into 1-inch wide strips.

2. 2

   Blanch the skin strips in boiling water for 1 minute to tighten the collagen, then immediately shock in ice water and pat completely dry.

3. 3

   Thread the skin onto the soaked bamboo skewers in an accordion-style fold, packing them tightly to ensure even browning.

4. 4

   In a small bowl, whisk together the Yuzu Kosho, sake, mirin, soy sauce, and yuzu juice to create the finishing glaze.

5. 5

   Preheat a charcoal grill or broiler to medium-high heat and lightly brush the chicken skin with neutral oil and a pinch of salt.

6. 6

   Place skewers on the grill, turning frequently for 8-10 minutes until the fat has rendered and the skin is crispy and golden brown.

7. 7

   During the last 2 minutes of cooking, generously brush the Yuzu Kosho glaze over the skewers, allowing it to bubble and caramelize slightly.

8. 8

   Remove from heat and serve immediately with a light dusting of Shichimi Togarashi for extra heat.