Crispy tori kawa yakitori with tare sauce

Ingredients

• 500 g tori kawa (raw free-range chicken skin)
• 120 ml yakitori tare sauce
• 1 piece yellow onion
• 25 g fresh ginger
• 60 ml Japanese cooking sake
• 1 tsp Japanese shichimi togarashi pepper

Method

1. Bring a large pot of water to a boil. Halve the yellow onion and crush the fresh ginger with the flat side of a knife blade, then add them to the simmering water along with the cooking sake.
2. Submerge the raw free-range chicken skin in the simmering water and poach over medium heat for four minutes, until the skin turns white, shrinks and becomes firm.
3. Immediately transfer the skin to an ice water bath to stop the cooking process and firm up the fat.
4. Lay the skin pieces flat on a cutting board, inner side up. Carefully scrape the membrane with the back of a paring knife to loosen and discard all the excess white subcutaneous fat.
5. Meticulously pat the cleaned skin dry on both sides with paper towels to remove any residual moisture.
6. Cut the dried skin into even strips about two to three centimeters wide.
7. Thread the skin strips onto the soaked bamboo skewers, folding them in a very tight accordion shape to form compact and dense skewers.
8. Heat a cast-iron skillet or a ridged grill pan over medium-low heat with no added oil. Add the skewers and let them cook slowly for about fifteen minutes, turning them often, until the residual fat renders and the skin becomes deeply golden and crispy.
9. Increase the heat to high. Generously dip the skewers into the yakitori tare sauce or brush the sauce on, then return them to the grill for one minute, turning continuously to caramelize the surface without burning it.
10. Apply a second coat of yakitori tare sauce for a glossy glaze, immediately remove from the heat, arrange on a warm plate and dust with Japanese shichimi togarashi pepper.

Nutrition

Per serving

Energy

180.3 kcal

Protein

30.2 g

Carbohydrate

4.29 g

Fat

2.25 g

Fibre

0.66 g

Calcium

1.51 mg

Iron

0.04 mg

Magnesium

2.2 mg