Tori-Kawa (Chicken Skin)

Posted December 1st, 2011 in Food 2 Comments »

Stir-fried chicken skin with sweet ans salty sauce.  If you like tori-kawa (chicken skin), it’s a great dish at very cheap cost 🙂

Some people like soft texture of skin, but I like it crispy.  So I grilled the skin until golden before adding the seasoning sauce.  It goes with steamed rice, and also can be great accompaniment to alcohol drinks.

<Recipe> serves 3~4

  • 2 cups chicken skin
  • 2 cups beanshoots
  • few leaves cabbage
  • 3 tbs soy sauce
  • 2 tbs sugar
  • 1 tbs mirin


  1. Cut chicken skin into pieces.  Cut cabbage.
  2. Place chicken skin in a frying pan with no oil, and turn on the heat. When the skin starts to sizzle, turn the heat down and grill until golden and crispy.  Wipe away the excess fat with kitchen paper.  It makes the dish light and healthy.
  3. Add beanshoots and cabbage.  Stir-fry for 2 minutes, then add sugar, soy sauce and mirin.  Cook until the liquid is almost gone and the skin is caramelised.


2 Comments on “Tori-Kawa (Chicken Skin)”

  1. 1 Megan said at 11:21 am on December 1st, 2011:

    Yummy, but not so herushi, I think?

  2. 2 umepontarou said at 7:40 pm on December 1st, 2011:

    Haha, torikawa has lots of fat, yes :_)

Leave a Comment