Dish

Kanmuri yakitori

Chicken crown skewers

Kanmuri yakitori is made by skewering chicken combs on bamboo sticks and grilling them over charcoal until they are cooked through. The combs are seasoned with salt or a sweet soy sauce glaze. Kanmuri yakitori is a great source of protein and is low in carbohydrates. It is a popular dish in Japan and is often served with a cold beer.

Asian cuisine› East Asian cuisine› Japanese cuisine

Offal Dish

Origins and history

Kanmuri yakitori originated in Japan and has been a popular street food for many years. It is often served in izakayas (Japanese pubs) and yakitori restaurants. The dish is said to have originated in the Kansai region of Japan.

Dietary considerations

Kanmuri yakitori is not suitable for people who are on a low-fat diet. It is also not suitable for people who are allergic to chicken or have a history of heart disease.

Variations

There are many variations of kanmuri yakitori, including those that are marinated in a sweet soy sauce glaze or seasoned with spices. Some versions of the dish also include vegetables such as green onions or shiitake mushrooms.

Presentation and garnishing

Kanmuri yakitori is typically served on a small plate or a wooden board. It is often garnished with a sprinkle of green onions or sesame seeds.

Tips & Tricks

To make kanmuri yakitori, it is important to use high-quality chicken combs. The combs should be cooked until they are tender and well-seasoned. It is also important to cook the skewers over charcoal to give them a smoky flavor.

Side-dishes

Kanmuri yakitori is often served with a side of pickled vegetables or a small salad. It can also be served with a bowl of rice or a small bowl of miso soup.