📝 About This Recipe
Indulge in the crown jewel of the Japanese izakaya: Yakitori Kawa. These skewers transform humble chicken skin into a decadent harmony of textures—shatteringly crisp on the outside and luxuriously tender within. Bathed in a rich, umami-laden 'Tare' glaze, this dish captures the smoky essence of Tokyo's back-alley eateries and is widely considered the ultimate test of a grill master's patience and skill.
🥗 Ingredients
The Skewers
- 1 lb Chicken Skin (fresh, preferably from thighs or breast, fat trimmed)
- 2 tablespoons Sake (for parboiling)
- 1/2 teaspoon Sea Salt (fine grain)
- 12 pieces Bamboo Skewers (soaked in water for 30 minutes)
The Tare (Glaze)
- 1/2 cup Soy Sauce (high quality Japanese variety)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Brown Sugar (packed)
- 1 inch Ginger (sliced into rounds)
- 1 clove Garlic (smashed)
- 1 stalk Green Onion (white part only, charred)
For Garnish
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1/2 teaspoon Sansho Pepper (optional, for citrusy heat)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by prepping the skins. Rinse the chicken skins under cold water and pat them extremely dry with paper towels. Use a sharp knife to scrape away any excess thick clumps of yellow fat from the underside, leaving a thin, even layer.
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2
Bring a medium pot of water to a boil. Add 2 tablespoons of sake. Blanch the chicken skins for exactly 60 seconds. This removes excess impurities and tightens the collagen, making them easier to thread.
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3
Immediately plunge the skins into an ice bath to stop the cooking. Drain and pat dry again. Slice the skins into long strips roughly 1 inch wide and 3-4 inches long.
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4
Make the Tare: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, garlic, and charred green onion. Bring to a simmer over medium heat.
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5
Reduce the heat to low and let the sauce simmer for 15-20 minutes until it reduces by one-third and becomes syrupy. Strain into a tall, narrow jar or glass and let cool.
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6
Thread the skins onto the soaked bamboo skewers. Fold the strips back and forth in an 'S' shape (accordion style), bunching them tightly together. This ensures a mix of crispy edges and chewy interiors.
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7
Light your charcoal grill (preferably using Binchotan) or preheat a cast-iron grill pan over medium-low heat. You want a gentle heat to render the fat without burning the skin immediately.
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8
Place the skewers on the grill. Cook for 5-7 minutes per side, turning frequently. Watch for flare-ups as the chicken fat renders; move the skewers to a cooler part of the grill if needed.
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9
Once the skins are golden brown and starting to look translucent and crispy, lightly season with a pinch of sea salt.
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10
Dip each skewer directly into the jar of Tare, or brush it on generously. Return the skewers to the grill for 30-60 seconds per side. The sugars in the sauce will caramelize and bubble.
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11
Perform a second dip into the Tare for a deeper lacquer and grill for one final minute until the skins are deeply mahogany and glistening.
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12
Remove from heat and rest for 1 minute to allow the skin to fully crisp up as it cools slightly.
💡 Chef's Tips
Don't skip the parboiling step; it is the secret to getting that specific izakaya texture that isn't just greasy. If using a gas grill, use a 'shield' of foil under the exposed bamboo handles to prevent them from snapping. Tight bunching on the skewer is key—if the skin is too loose, it will just shrivel into nothing. Always use a tall, narrow vessel for your Tare so you can dip the entire skewer vertically for even coating. For the crispiest results, cook low and slow initially to render the fat, then crank the heat at the very end.
🍽️ Serving Suggestions
Pair with a ice-cold Japanese lager or a crisp highball to cut through the richness. Serve alongside a bowl of chilled edamame with sea salt. Provide a small dish of Shichimi Togarashi on the side for those who want extra heat. A side of pickled daikon radish (takuan) provides a perfect acidic contrast. Serve immediately while the skin is at its peak 'shatter' crispness.