Nankotsu yakitori

Method

1. 1 Wash the chicken breast cartilage, cut it into bite-sized pieces, and pat it dry.
2. 2 Toss with salt, pepper, and sake, then let stand for 20 minutes.
3. 3 Skewer four pieces onto each skewer and press them close together.
4. 4 Grill over high heat for 6 minutes, rotating every 90 seconds.
5. 5 The cartilage must be grilled until the outer surface is slightly charred and crispy; if it's undercooked, it will be chewy like rubber.
6. 6 Sprinkle with gochugaru and green onions, then squeeze in some lime juice when serving.

With an appliance

• Charcoal grill 30 min

  Grill the meat 8 cm above the grill for 6 minutes, turning it every 90 seconds until the cartilage is seared and dry.