Dish

Kawa yakitori

Chicken skin skewers

Kawa yakitori is made by skewering chicken skin on bamboo sticks and grilling it over charcoal until crispy. The skin is seasoned with salt or a sweet soy sauce glaze. It is a high-fat dish and should be consumed in moderation. Kawa 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

Kawa 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

Kawa yakitori is not suitable for people with high cholesterol or heart disease. It is also not suitable for people who are on a low-fat diet.

Variations

There are many variations of kawa 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

Kawa 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 kawa yakitori, it is important to use high-quality chicken skin. The skin should be crispy and well-seasoned. It is also important to cook the skewers over charcoal to give them a smoky flavor.

Side-dishes

Kawa 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.