Torikawa Ponzu (Boiled and Grilled Skin)
Parboiled then grilled chicken skin served with refreshing citrus soy sauce.
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Ingredients
- 500 grams Chicken skin (fresh, high quality)
- 1/4 cup Sake (for parboiling)
- 1 inch piece Ginger (sliced)
- 1/2 cup Ponzu sauce
- 1/2 cup Daikon radish (grated)
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Shichimi Togarashi (seven-spice blend)(optional)
- 1/2 teaspoon Salt
- 4 cups Water
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
Clean the chicken skin by scraping off excess fat with a knife and cutting it into 1-inch wide strips.
- 2
Bring a pot of water to a boil with the sake and sliced ginger to neutralize any gamey odors.
- 3
Add the chicken skin to the boiling water and parboil for 3-5 minutes until the skin is opaque and firm.
- 4
Drain the skin and immediately plunge it into an ice bath to stop the cooking process and maintain a chewy texture.
- 5
Pat the skin completely dry with paper towels and lightly season with a pinch of salt.
- 6
Thread the skin onto skewers or place them flat on a wire rack over a baking sheet.
- 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
Transfer to a serving bowl, top with grated daikon and green onions, then pour the ponzu sauce over everything before serving.
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