Yakitori Kawa with Tare Sauce

Ingredients

• 1 lb Chicken skin (from thighs or breasts)
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 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)
• 0.5 teaspoon Salt
• 10 pieces Bamboo skewers (soaked in water)

Instructions

1. 1

   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, garlic, and green onion whites.

2. 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. 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. 4

   Cut the chicken skin into long strips approximately 1 inch wide.

5. 5

   Thread the skin onto the soaked bamboo skewers using an accordion-style folding pattern, bunching them tightly to ensure juiciness.

6. 6

   Preheat a grill or broiler to high heat and lightly season the skin skewers with a pinch of salt.

7. 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. 8

   During the last 2 minutes of cooking, generously brush the skewers with the prepared tare sauce multiple times to create a caramelized glaze.