Grilled Chicken Cartilage Skewers (Nankotsu Yakitori)

Ingredients

• 1 lb chicken breast bone cartilage (nankotsu)
• 1 tbsp sake
• 1 tsp sea salt
• 1 tbsp vegetable oil
• 2 lemon wedges

Steps

1. Rinse the chicken cartilage under cold water and pat thoroughly dry with paper towels.
2. In a medium bowl, toss the cartilage with sake and sea salt. Let it marinate at room temperature for about 10 to 15 minutes.
3. If using bamboo skewers, soak them in water for 20 minutes to prevent burning. Thread several pieces of cartilage onto each skewer tightly.
4. Preheat your grill, grill pan, or broiler to medium-high heat. Lightly grease the surface with vegetable oil.
5. Place skewers on the heat and cook for 3-5 minutes per side, turning once, until the cartilage is opaque and the edges are crispy and golden brown.
6. Remove from heat and serve immediately with fresh lemon wedges on the side.