Yakitori and nanbanzuke green onions
If you cook green onions for too long, they will become limp, so cook them just enough to bring out their sweetness
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the green onions into 2.5cm lengths
2
Without adding oil to the frying pan, slowly fry the chicken thighs by pressing the skin side down with chopsticks
3
Once the skin is browned, turn it over, add salt and sake, cover and steam in sake
4
After steaming for about 5 minutes, add the chopped green onions and cover again
5
Add the green onions and steam for about 3 minutes, then pour in the Nanbanzuke vinegar. Cover for 1-2 minutes and it's done. Cut the chicken into bite-sized pieces, garnish with the green onions and pour over the broth
Ingredients for 2 people
-
- White part of long green onions
- 1 bottle
-
- Chicken thigh
- 1 piece
-
- salt
- 1 tsp
-
- Alcohol
- 50cc
-
- Nanbanzuke vinegar
- 200cc
[PR]
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