Photograph of the finished Nankotsu yakitori

Japan · Xiên sụn ức gà nướng Nankotsu

Nankotsu yakitori

30 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast cartilage Chicken breast cartilage 2.2 lb
  • Photograph of Coarse salt Coarse salt 1.4 oz
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Lime Lime 4
  • Photograph of Cooking sake Cooking sake ⅓ cup
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.8 oz
  • Photograph of Spring onion Spring onion 2.8 oz

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.

Start cooking