Yuzu Kosho Chicken Skin Skewers

Ingredients

• 1 pound Chicken skin (from thighs or breasts)
• 2 tablespoons Green Yuzu Kosho paste
• 1 tablespoon Sake (Japanese rice wine)
• 1 teaspoon Mirin
• 0.5 teaspoon Kosher salt
• 1 tablespoon Neutral oil (like grapeseed)
• 1 teaspoon Lemon juice
• 10 pieces Bamboo skewers (soaked in water)
• 1 pinch Shichimi Togarashi (Japanese 7-spice)(optional)
• 2 stalks Scallions, finely sliced(optional)

Instructions

1. 1

   Clean the chicken skin by scraping off excess fat with a knife and cutting into long strips roughly 1 inch wide.

2. 2

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

3. 3

   In a small bowl, whisk together the yuzu kosho, sake, mirin, lemon juice, and neutral oil to create a marinade.

4. 4

   Thread the skin onto the soaked bamboo skewers in a tight 'S' pattern (accordion style) so they stay secure during grilling.

5. 5

   Lightly brush the skewers with half of the yuzu kosho mixture and sprinkle with a tiny bit of salt.

6. 6

   Preheat a grill or broiler to medium-high heat and lightly grease the grate.

7. 7

   Grill the skewers for 3-4 minutes per side, flipping frequently, until the fat has rendered and the skin is golden brown and crispy.

8. 8

   Brush with the remaining marinade during the last minute of cooking, then garnish with scallions and togarashi before serving.