Kawa Yakitori Food
KAWA YAKITORI
A recipe for crispy chicken skin yakitori. Kawa, or chicken skin, is threaded on skewers and cooked over a grill for a crispy, yet juicy, Japanese-style appetizer. Serve with yakitori, or tare, sauce.
Provided by Buckwheat Queen
Categories Chicken Appetizers
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Soak skewers in water for at least 30 minutes to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool.
- Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.
- Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more.
- Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.
Nutrition Facts : Calories 91.2 calories, Carbohydrate 2.5 g, Cholesterol 13.2 mg, Fat 6.5 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 324.1 mg, Sugar 2.2 g
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