"Nankotsu" is the word for "chicken cartilage" - something which I only started to eat when I came to japan.
This particular dish is Kankotsu Kara-age or "deep dried chicken cartilage" - tastes great with a squeeze of lemon. Wonder why Rin looks so pleased - maybe she spiked the chicken with something.
Is Nankotsu a typical dish in your neck of the woods?
Nankotsu
