Torikawa Ponzu (Boiled and Grilled Skin)

Ingredients

• 500 grams Chicken skin (fresh, high quality)
• 0.25 cup Sake (for parboiling)
• 1 inch piece Ginger (sliced)
• 0.5 cup Ponzu sauce
• 0.5 cup Daikon radish (grated)
• 2 stalks Green onions (thinly sliced)
• 1 teaspoon Shichimi Togarashi (seven-spice blend)(optional)
• 0.5 teaspoon Salt
• 4 cups Water
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Clean the chicken skin by scraping off excess fat with a knife and cutting it into 1-inch wide strips.

2. 2

   Bring a pot of water to a boil with the sake and sliced ginger to neutralize any gamey odors.

3. 3

   Add the chicken skin to the boiling water and parboil for 3-5 minutes until the skin is opaque and firm.

4. 4

   Drain the skin and immediately plunge it into an ice bath to stop the cooking process and maintain a chewy texture.

5. 5

   Pat the skin completely dry with paper towels and lightly season with a pinch of salt.

6. 6

   Thread the skin onto skewers or place them flat on a wire rack over a baking sheet.

7. 7

   Grill or broil the skin for 4-6 minutes, turning frequently, until the edges are crispy and charred but the center remains slightly soft.

8. 8

   Transfer to a serving bowl, top with grated daikon and green onions, then pour the ponzu sauce over everything before serving.