Yakitori Kawa with Tare Sauce
Succulent chicken skin skewers basted in a sweet and savory soy-based glaze.
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Ingredients
- 1 lb Chicken skin (from thighs or breasts)
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown sugar
- 1 inch piece Fresh ginger, sliced
- 2 pieces Garlic cloves, smashed
- 2 stalks Green onion (whites only for sauce)
- 1/2 teaspoon Salt
- 10 pieces Bamboo skewers (soaked in water)
Instructions
- 1
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, garlic, and green onion whites.
- 2
Simmer the sauce over medium-low heat for 15-20 minutes until it reduces by half and becomes syrupy, then strain and set aside.
- 3
Blanch the chicken skin in boiling water for 1 minute to remove excess fat, then immediately plunge into an ice bath and pat dry.
- 4
Cut the chicken skin into long strips approximately 1 inch wide.
- 5
Thread the skin onto the soaked bamboo skewers using an accordion-style folding pattern, bunching them tightly to ensure juiciness.
- 6
Preheat a grill or broiler to high heat and lightly season the skin skewers with a pinch of salt.
- 7
Grill the skewers for 3-4 minutes per side, turning frequently, until the fat has rendered and the edges are crispy and golden brown.
- 8
During the last 2 minutes of cooking, generously brush the skewers with the prepared tare sauce multiple times to create a caramelized glaze.
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