Ingredients
12
12 servings
- •12 (6 inch) bamboo skewers
- •¼ cup soy sauce
- •¼ cup mirin
- •⅛ cup sake
- •⅛ cup water
- •1 teaspoon packed light brown sugar
- •¼ green onion, sliced diagonally
- •¾ pound chicken skin, cut into 1 1/2-inch wide strips
- •salt to taste
Instructions
- Soak skewers in water for at least 30 minutes to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool.
- Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.
- Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more.
- Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.
Nutritional Facts
Per 12 servings
- Calories: 91
- Carbohydrate: 3g
- Fat: 7g
- Fiber: 0g
- Protein: 4g
- Sugar: 2g
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