Spicy Shichimi Yakitori Kawa

Ingredients

• 1 lb Chicken skin (from thighs or breasts)
• 2 tablespoons Shichimi Togarashi (Japanese seven-spice)
• 0.25 cup Soy sauce
• 0.25 cup Mirin
• 2 tablespoons Sake
• 1 tablespoon Sugar
• 1 teaspoon Ginger, grated
• 1 clove Garlic, minced
• 1 teaspoon Vegetable oil
• 10 pieces Bamboo skewers

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent burning.

2. 2

   Cut the chicken skin into long strips about 1 inch wide and 3 inches long.

3. 3

   In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic; simmer for 5 minutes until slightly thickened to make the tare sauce.

4. 4

   Thread the chicken skin onto the skewers in a zig-zag 'accordion' fashion, bunching them tightly together.

5. 5

   Preheat a grill or broiler to medium-high heat and lightly brush the grate with vegetable oil.

6. 6

   Grill the skewers for 3-4 minutes per side until the skin is crispy and the fat has rendered out.

7. 7

   Brush the skewers generously with the prepared tare sauce during the last 2 minutes of cooking.

8. 8

   Remove from heat and immediately dust each skewer heavily with Shichimi Togarashi while the sauce is still tacky.