Dish

Nankotsu yakitori

Chicken cartilage skewers

Nankotsu yakitori is a dish that is both crunchy and flavorful. The chicken cartilage is first marinated in a blend of soy sauce, sake, and mirin, then grilled over an open flame until it is crispy and charred on the outside. The dish is then seasoned with a blend of spices and served with a side of rice or vegetables. The result is a dish that is both savory and satisfying, with a unique and complex flavor profile.

Asian cuisine› East Asian cuisine› Japanese cuisine

Offal Dish

Origins and history

Nankotsu yakitori is a dish that has been enjoyed in Japan for centuries. It is believed to have originated in the Kansai region of Japan, where it was a popular dish among the working class. Today, the dish is still popular in many parts of Japan, where it is often served as a snack or a main course.

Dietary considerations

This dish is not suitable for vegetarians or those with a soy or wheat intolerance, as it contains both chicken and soy sauce.

Variations

Variations of this dish can be made by using different types of spices or by adding different types of vegetables to the mix. Some chefs also like to add a touch of sweetness to the dish by incorporating honey or brown sugar into the marinade.

Presentation and garnishing

To garnish the dish, sprinkle some chopped green onions or sesame seeds over the top. You can also add a squeeze of lemon juice to brighten up the flavors of the dish.

Tips & Tricks

When grilling the chicken cartilage, be sure to keep a close eye on it to prevent it from burning. The cartilage should be cooked until it is crispy and charred on the outside, but still tender and chewy on the inside. If you are short on time, you can also use a broiler to cook the cartilage quickly.

Side-dishes

Nankotsu yakitori is traditionally served with a side of rice or vegetables, which help to balance out the richness of the dish. Some popular side dishes include miso soup, pickled vegetables, or a simple cucumber salad.

Drink pairings

This dish pairs well with a glass of sake or a cold beer. The bold flavors of the dish are complemented by the crispness of the sake or the refreshing taste of the beer.