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Yakitori

torakris

By torakris
in Japan: Cooking & Baking

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Hiroyuki

Hiroyuki

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Cartilage yakitori is all about the texture. I can't think of the exact equivalent in English. How do you say "korikori" in English? Simply "crunchy"?

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SheenaGreena

SheenaGreena

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I never thought of using breast cartilage....I always throw that part away. Im assuming that the knee cartilage is at the end of the drumstick bone, right? Thats the best part of the drumstick and is unbelievably crunchy. I bet its more crunchy than the breast cartilage - which is more floppy.

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Joon

Joon

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I never thought of using breast cartilage....I always throw that part away.  Im assuming that the knee cartilage is at the end of the drumstick bone, right? Thats the best part of the drumstick and is unbelievably crunchy.  I bet its more crunchy than the breast cartilage - which is more floppy.

Yeah, the knee cartilage is definitely has the right bite. I'm definitely going to try this the next time I get chicken leg/thighs.. anyone have any tips on separating the cartilage from the bones?

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