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Nankotsu yakitori
(軟骨, ナンコツ, なんこつ, Chicken Cartilage Yakitori)
Nankotsu is a traditional dish made with chicken cartilage, usually the parts from the breast bone or the leg. The cartilage is placed on skewers, and it's then grilled (or sometimes deep-fried) as a yakitori dish. Nankotsu doesn't have a strong flavor, and the texture is often described as very crunchy and chewy.
The dish is typically served with salt and lemon wedges on the side, and it can often be found in izakaya bars.
WHERE TO EAT The best Nankotsu yakitori in the world (according to food experts)
1
Recommended by Rob Patronite and 2 other food critics.
"No one practices the oddball art of yakitori with more authority and better results than this second-story Theater District bar and restaurant where all-business grill chefs season, skewer, and cook over charcoal every conceivable chicken part, from skin to tail. Think soft knee-bones, but it’s all delicious."
2
Recommended by The Hungry Hippo
"Nankotsu - probably my favourite chicken part. Nicely done."
Other Kushiyaki varieties
