Yakitori and green onions pickled in nanban
If you heat the green onions too much, they will have a less texture, so heat them moderately to bring out the 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 oil is added to the frying pan, cook slowly by pressing the skin of the chicken thighs down with chopsticks.
3
Once the skin is browned, turn it over, add salt and sake, cover and steam it in sake.
4
Steam for about 5 minutes, add the cut 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 finished. Cut the chicken easily, add green onions and pour in the soup.
Ingredients for 2 people
-
- White part of long green onions
- 1 bottle
-
- Chicken thigh
- 1 piece
-
- salt
- 1 tsp
-
- Alcohol
- 50cc
-
- Nanbanzuke vinegar
- 200cc
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