Yakitori Cutting Techniques 4: Kawa/Skin


Looking at my friends Island Vittles and Skewer It! blogs on yakitori I decided to start a series on that worldwide known Japanese specialty that is “Yakitori/焼き鳥/”Grilled Chicken”.
I hope that this series of postings on various basic recipes will help her and all other foodies interested in that simple, healthy and so delicious delicacy!

This particular series will deal with the cutting techniques which should help you make your own yakitori at home!

Yakitori Cutting Techniques 4: Kawa/Neck:

The best part for kawa/skin yakitori arguably come from the neck of the chicken (choose a large specimen with a long neck!LOL), but other parts are ok. Still, strive for quality!

Scrape most of the fat from the inside of the skin and discard. Too much fat left and the taste will drop with an increase in smoke. Still, leave a little!

This is haow it should look after scaping.

Spread the skin and cut in strips 25 mm/half an inch wide.

Stab skins with a skewer to form yakitori about 30~40 g each stick.

The finished product!

To make a single stick you will need 50 g of neck skin, fat included.

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

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7 thoughts on “Yakitori Cutting Techniques 4: Kawa/Skin”

  1. Hello. I made some yakitori with chicken thighs yesterday so while at it I used the skin to make the kawa version. I love it and to add to what was said above, I see no difference in eating the skin and meat separately as opposed all together (like we do all the time). Same thing at the end.
    Anyway I would like to ask about the cooking. I tried to make mine as crispy as possible while keeping the inside nice and juicy :). Is it how it should be? Up to what point do you cook it?


    1. Dear Patrice (you have a French name!), the technique is simple enough. When cooking the chicken with its skin on, grill it first skin down over a hot fire. Only when the skin is well cooked you can turn over for a short time!


  2. “I hope that this series of postings on various basic recipes will help her and all other foodies interested in that simple, healthy and so delicious delicacy!”

    i thought yakitori was chicken meat. you make it sound like it’s JUST skin. that’s not healthy, the meat is! thanks for the tutorial.


    1. Dear Eula!
      I undersand that chicken skin is a bit of an acquired taste, but it is not only popular here but also in other countries especially when you serve an oven-baked whole chicken. The Missus always deep-fry chicken with its skin.
      I’ only trying to help.
      Thank you so much for your comments. I tuly hope that some of the recipes will be hepful!


      1. Yes, I find your blog a great resource. You have many authentic Japanese recipes and I love Japanese food. I hope to learn more about Japanese cooking.


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