Kawa Yakitori with Teriyaki Glaze

Ingredients

• 500g (1.1 lb) chicken skin 500g (1.1 lb) chicken skin
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 2 tablespoons (30g) brown sugar 2 tablespoons (30g) brown sugar
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5g) grated ginger 1 teaspoon (5g) grated ginger
• 1 clove garlic, minced 1 clove garlic, minced
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 15g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, sesame oil, grated ginger, and minced garlic. Cook over medium heat until the mixture thickens slightly, about 5 minutes. Set aside.
3. 3.
   Cut the chicken skin into strips and thread them onto the soaked bamboo skewers.
4. 4.
   Place the skewers on the preheated grill and cook for 3-4 minutes per side, or until the skin is crispy and golden brown.
5. 5.
   Brush the teriyaki glaze onto the skewers during the last few minutes of grilling, allowing it to caramelize slightly.
6. 6.
   Remove the skewers from the grill and serve hot.

Treat your ingredients with care...

• Chicken skin — Make sure to pat the chicken skin dry before grilling to achieve maximum crispiness.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor profile.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.

Tips & Tricks

• For extra flavor, marinate the chicken skin in the teriyaki glaze for 30 minutes before grilling.
• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Serve the Kawa Yakitori with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a spicier version, add a pinch of red pepper flakes to the teriyaki glaze.
• Experiment with different dipping sauces such as spicy mayo or ponzu sauce.

Serving advice

Serve the Kawa Yakitori as an appetizer or as part of a Japanese-inspired meal. Garnish with sesame seeds and chopped green onions for added freshness and visual appeal.

Presentation advice

Arrange the skewers on a platter, allowing the golden-brown chicken skin to take center stage. Serve with a side of teriyaki glaze for dipping.