Grilled Chicken Cartilage Skewers

Ingredients

• 500g chicken cartilage 500g chicken cartilage
• 1/4 cup soy sauce (60ml) 1/4 cup soy sauce (60ml)
• 2 tablespoons mirin (30ml) 2 tablespoons mirin (30ml)
• 2 tablespoons sake (30ml) 2 tablespoons sake (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 clove garlic, minced 1 clove garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 6g, 4g
• Protein: 20g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, honey, grated ginger, and minced garlic to make the marinade.
2. 2.
   Add the chicken cartilage to the marinade and let it marinate for at least 30 minutes, or overnight for a more intense flavor.
3. 3.
   Preheat the grill or grill pan to medium-high heat.
4. 4.
   Thread the marinated chicken cartilage onto the soaked bamboo skewers.
5. 5.
   Brush the grill or grill pan with vegetable oil to prevent sticking.
6. 6.
   Grill the skewers for about 5-7 minutes per side, or until the cartilage is crispy and slightly charred.
7. 7.
   Serve the Grilled Chicken Cartilage Skewers hot, garnished with a sprinkle of sesame seeds and chopped green onions.

Treat your ingredients with care...

• Chicken cartilage — Ensure that the cartilage is cleaned and trimmed before marinating. Remove any excess fat or connective tissue for a better texture.
• Mirin — If you don't have mirin, you can substitute it with a combination of equal parts of rice vinegar and sugar.
• Sake — If you prefer not to use alcohol, you can replace sake with chicken broth or apple juice for a similar flavor.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Basting the skewers with the marinade while grilling adds extra flavor and moisture.
• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the marinade.
• Serve the skewers with a side of tangy ponzu sauce or a squeeze of fresh lemon for a refreshing twist.
• If you can't find chicken cartilage, you can use chicken wings or thighs as a substitute.

Serving advice

Serve the Grilled Chicken Cartilage Skewers as an appetizer or snack. They are best enjoyed hot, straight off the grill. Provide small plates or napkins for easy handling, as the cartilage can be a bit messy to eat.

Presentation advice

Arrange the skewers on a platter, garnished with a sprinkle of sesame seeds and chopped green onions. For an authentic touch, serve them on a traditional Japanese yakitori grill or a rustic wooden board.