Authentic Japanese Nankotsu: Crispy Chicken Cartilage Yakitori Recipe

Ingredients

500 grams of chicken cartilage (nankotsu)
2 tablespoons of soy sauce
1 tablespoon of sake
1 tablespoon of mirin
1 clove of garlic, minced
1 teaspoon of ginger, grated
1 tablespoon of vegetable oil
1 teaspoon of sesame oil
1 teaspoon of sugar
Salt to taste
Chopped green onions for garnish
1 tablespoon of sesame seeds for garnish

Steps and instructions

Rinse the chicken cartilage under cold water to remove any residual blood or impurities.
In a bowl, mix together the soy sauce, sake, mirin, garlic, ginger, sugar, and a pinch of salt to make the marinade.
Add the cleaned chicken cartilage to the bowl and stir well to ensure all pieces are coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
Heat the vegetable and sesame oils in a frying pan over medium heat.
Drain the chicken cartilage from the marinade and add it to the heated pan. Cook until the pieces are golden brown and crispy, about 5-7 minutes on each side.
Once cooked, remove the chicken from the pan and place it on a serving plate.
Garnish with chopped green onions and sesame seeds before serving.

Tools for making

Frying pan - A pan for cooking the chicken cartilage.
Bowl - Used for mixing the marinade and marinating the chicken cartilage.
Knife - For mincing garlic and chopping green onions.
Grater - To grate ginger.
Measuring spoons - Needed to measure soy sauce, sake, mirin, and sugar accurately.
Spatula - To flip and stir the chicken cartilage while cooking.
Tongs - For handling the cooked chicken cartilage.
Serving plate - To present the finished dish.

Recipe variations

Use a different type of meat like pork or beef instead of chicken cartilage.
Experiment with different marinades such as teriyaki sauce, barbecue sauce, or buffalo sauce.
Add spices or herbs to the marinade like chili powder, paprika, or dried herbs.
Try coating the chicken cartilage with breadcrumbs or panko for an extra crunchy texture.
Make it spicy by adding hot sauce or chili flakes to the marinade.
For a vegetarian or vegan option, substitute the chicken cartilage with cauliflower florets or tofu.
Grill the chicken cartilage instead of frying it for a smoky flavor.
Serve the nankotsu with a dipping sauce such as sweet and sour sauce, spicy mayo, or ranch dressing.
Add a squeeze of lemon or lime juice over the nankotsu for a citrusy twist.
Incorporate different toppings like grated cheese, diced bell peppers, or chopped cilantro for added flavor and color.

Recipe overview

Nankotsu is a popular Japanese dish that features chicken cartilage as the star ingredient. With its crispy texture and savory flavor, it is enjoyed at both home and izakayas (Japanese pubs). This recipe will guide you on how to prepare Nankotsu at home. Expect to marinade the chicken in a flavorful mix of soy sauce, sake, mirin, garlic, and ginger, then pan-fry it until it's golden and crispy. The dish is finished off with a garnish of green onions and sesame seeds for a beautiful presentation and additional flavor. The process is quite straightforward and the result is absolutely delicious. So, if you're ready to try something new and exciting, let's get started on this Nankotsu recipe.

Common questions

Can I use any other type of meat instead of chicken cartilage? It is recommended to use chicken cartilage for the authentic nankotsu experience. However, you can try using other types of cartilage or even boneless chicken pieces as a substitute.
Can I adjust the amount of soy sauce and other seasonings? Yes, you can adjust the amount of soy sauce and other seasonings according to your taste preferences. Feel free to increase or decrease the quantities to suit your liking.
Do I need to marinate the chicken cartilage? Marinating the chicken cartilage helps to infuse it with flavor and tenderize it. It is recommended to marinate the cartilage for at least 30 minutes, but if you're short on time, you can skip this step.
Can I use a different type of oil for frying? Yes, you can use other oils like canola oil or peanut oil for frying the chicken cartilage. However, using a combination of vegetable oil and sesame oil adds a delicious aroma and flavor to the dish.
What can I serve with nankotsu? Nankotsu can be enjoyed as a standalone appetizer or served as a side dish. It pairs well with a dipping sauce made from soy sauce, vinegar, and chili oil. You can also serve it with steamed rice and a side of vegetables for a complete meal.

Serving dishes and utensils

Frying Pan - A large, non-stick frying pan for cooking the chicken cartilage.
Bowl - A medium-sized bowl for marinating the chicken cartilage.
Spatula - A spatula for flipping and turning the chicken cartilage while cooking.
Tongs - Tongs for handling and transferring the cooked chicken cartilage to a serving plate.
Knife - A knife for mincing the garlic and chopping the green onions.
Grater - A grater for grating the ginger.

Origin stories

Nankotsu, a unique dish celebrated in Japan, has a humble origin story. Often considered a byproduct during chicken preparation, the chicken cartilage might have been discarded in many other cuisines. However, the Japanese saw this as an opportunity. Embracing the philosophy of "mottainai," or avoiding waste, they transformed these simple chicken parts into an exquisite dish: Nankotsu. This fried chicken cartilage snack epitomizes the concept of turning something simple into a delicacy, and can now be found as a popular item in many Izakaya, or Japanese-style pubs. It's a testament to the beauty of Japanese cuisine, where nothing is wasted and everything has potential.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.