Traditional Japanese chicken oyster skewers with crispy, golden skin, grilled over high heat and glazed with a glossy tare sauce.
Ingredients
- 400 g free-range chicken oysters with skin (sori)
- 160 ml yakitori tare sauce
- 1 tsp fine sea salt
- 15 ml refined high-oleic sunflower oil
- 1 piece fresh lemon
- to taste ground Japanese sansho pepper
Method
- Soak your bamboo skewers in a bowl of cold water for 30 minutes to prevent them from burning during grilling.
- Pat the chicken oysters thoroughly dry with paper towels. Check for and remove any small residual bone fragments, then fold each piece over itself, pulling the skin outward.
- Thread the chicken oysters tightly onto your bamboo skewers, making sure all the skin faces the same side to create an even surface.
- Season the skewers all over with fine sea salt, focusing especially on the skin side, then let rest for 5 minutes at room temperature to draw out surface moisture.
- Preheat your grill or cast-iron grill pan over high heat until the surface reaches about 220 °C (430 °F). Lightly oil the grates with a paper towel dipped in refined high-oleic sunflower oil as soon as a drop of water sizzles instantly.
- Place the skewers on the hot grate, skin side down first. Grill undisturbed for 5 minutes over medium-high heat (around 200 °C / 400 °F), until the skin sizzles vigorously, turns deep golden brown, and feels firm and crisp under tongs.
- Flip the skewers and cook the meat on the other side for 4 minutes, until the flesh turns opaque to the center, springs back to the touch, and registers 74 °C (165 °F) on an instant-read thermometer.
- Dip the skewers directly into the yakitori tare sauce or brush them generously, then return them to the hot grill for 1 minute over medium heat (about 180 °C / 350 °F). Flip halfway through as soon as the sauce bubbles with fine, glossy bubbles and caramelizes on the surface.
- Brush or dip in the tare sauce a second time and return to the grill to glaze for 1 minute (30 seconds per side), until you get a deep, sticky amber-brown sheen without charring.
- Let the skewers rest for 2 minutes on a warm rack to allow the juices to redistribute. Plate, dust with a light veil of ground Japanese sansho pepper, and serve with fresh lemon wedges to squeeze right before eating.
Nutrition
Per serving
- Energy
- 161.3 kcal
- Protein
- 24.66 g
- Carbohydrate
- 7.95 g
- Fat
- 2.95 g
- Fibre
- 1.06 g
- Calcium
- 3.3 mg
- Iron
- 0.05 mg
- Magnesium
- 2.37 mg
