SHIZUOKA GOURMETS

Yakitori Cutting Techniques 4: Kawa/Skin

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SYNOPSIS:

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.

RECOMMENDED RELATED SITES:
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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