HOMERecipe:Pickled Yakitori and Green Onions

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.

Nanbanzuke vinegar

This vinegar is perfect for marinating fried fish such as horse mackerel, as well as squid and shrimp. Adding it to hot ingredients allows the flavor to soak in well. The acidity of vinegar will evaporate if you continue to heat it, so be sure to stop boiling after one boil. The umami of the bonito flakes will be released as it cools, so be sure to let it cool before straining. If you don't have time, you can also cool it over ice water

Japanese food

Meat side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 20 minutes

modified recipe0posts

How to make it

Cut the green onions into 2.5cm lengths

Without adding oil to the frying pan, slowly fry the chicken thighs by pressing the skin side down with chopsticks

Once the skin is browned, turn it over, add salt and sake, cover and steam in sake

After steaming for about 5 minutes, add the chopped green onions and cover again

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