ToriKawa (crispy chicken skin)

Servings: 2

Chicken skin 300g
Soy sauce 42g
Mirin 42g
Sake 28g
Sugar 14g
Salad oil 7g

With ichimi or shichimi
yuzu pepper
plum shiso

Mix the soy sauce, sugar, mirin, and sake. Wipe off the chicken skin with a paper towel, cut it into 3 cm pieces with scissors, and skewer the desired amount.
Arrange the chicken skins in a frying pan heated with salad oil. While grilling over medium-low heat, if a lot of fat comes out, wipe it off with a paper towel and grill until browned.
Flip over and brown. Wipe off excess fat, add the condiments, and simmer over low heat on both sides until the sauce is reduced by more than half.

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