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Oct 20, 2012 10:09 PM

Chicken Cartilage Yakitori

I love it, but have no idea how I would actually make it at home, or if the process would even be worthwhile.

What part of the bird is used? Obviously cartilage, but where is it coming from?

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  1. Are you talking about what the Japanese call "nankotsu"?
    If so, I think it mainly comes from the edges of the breastbone, which are sort of like soft plastic.

    2 Replies
    1. re: Tripeler

      yes, and thank you. It's likely more trouble than it's worth for me, unless I could find a large supply of them.

      1. re: Rodzilla

        Unless the Yakitori place you go to is really expensive, I would suggest getting it there. Likely there are certain preparation secrets that ensure a good result. On the other hand, you could engage the chef in a little conversation about nankotsu and find out how involved it is to prepare.

    2. You could always go to the butcher and ask for scraps or for the bone to make stock. The cartilage from the keel bone should still be intact. Either that or buy multiple whole chicken and butcher out the parts. The knuckle cartilage should have a similar taste and texture.