Kawa yakitori

Method

1. 1 Scrape off any excess fat from under the chicken skin, then blanch for 3 minutes and pat dry thoroughly.
2. 2 Shaving off excess fat is mandatory; thick layers of fat cause skewers to constantly leak oil and not become crispy.
3. 3 Rub the leather with salt, pepper, and sake, then refrigerate for an hour until the surface is completely dry.
4. 4 Fold each strip of leather into a zigzag crease and then pierce it through the creases.
5. 5 Grill over low heat, keeping it away from the charcoal, for 20 minutes, turning it every 4 minutes.
6. 6 Grilling over low heat will result in a crispy skin; high heat will burn the outside while leaving the inside tough.

With an appliance

• Charcoal grill 45 min

  Grill over charcoal, keeping the grill 20 cm away from the coals, for 20 minutes, rotating every 4 minutes; the fat drips down a lot, so keep it further away from the charcoal.