Yakitori Cutting Techniques 7: Shiri/”Hips”

Shiri is often called “hips” in Japanese language. Actually it means bottom/derriere!
I still remember my Mum reserving that morsel for herself every time she roasted a whole chicken: “le cul est pour moi! The ass is for me!” LOL
In any case a healthy chicken should have a prominent “tail”! bear in mind it is not all fat as the chicken need themuscles to strut along its tail erected!

As shown on pic above, insert the knife and cut around the small bone and the meat attached to it.

Cut the fat around the sphincter/anus and discard it together with the sphincter.

Do that operation on both sides. Look at the pic above: you will discard the pieces of fat below the cut hips.

Insert the stick/skewer in the meat passing it just under the bone.

The stick is ready. The bone is a bit hard but succulent with the fat around it.

Now, if you don’t want the bone, cut around the bone as carefully as possible laving no meat or fat with it.

When instering the stick in the cut pieces, respect the same order skin fat/meat for even cooking.

Here are the complete sticks of boneless hips.
Now bear in mind they will cook faster and look smaller!

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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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