Spicy Yuzu Kosho Kawa
Grilled chicken skin skewers finished with a bright, spicy, and citrusy fermented chili paste.
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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)
- 1/2 teaspoon Kosher salt
- 1 tablespoon Neutral oil (for brushing)
- 1 teaspoon Shichimi Togarashi(optional)
- 10 pieces Bamboo skewers (soaked in water)
Instructions
- 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
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
Thread the skin onto the soaked bamboo skewers in an accordion-style fold, packing them tightly to ensure even browning.
- 4
In a small bowl, whisk together the Yuzu Kosho, sake, mirin, soy sauce, and yuzu juice to create the finishing glaze.
- 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
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
During the last 2 minutes of cooking, generously brush the Yuzu Kosho glaze over the skewers, allowing it to bubble and caramelize slightly.
- 8
Remove from heat and serve immediately with a light dusting of Shichimi Togarashi for extra heat.
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