Grilled chicken salt and smelt vinegar

Combine all the ingredients for the seasoning in a bowl.

Put a hole in the chicken with a fork into the skin, soak it in the pickled soup from [1] that you've added for 30 minutes to season it.

After 30 minutes, cook salad oil in a heated frying pan over high heat. Once the leaves are browned thoroughly, turn it over, add the pickled soup, and bring to a boil.

[3], place a lid on with aluminum foil, and simmer over low heat for about 30 minutes.
In the meantime, make a grated dough. Combine all the ingredients from the grater in a bowl.

After 30 minutes, remove the chicken from the frying pan, cut it into easy-to-eat sizes, place it on a plate, and topped with plenty of grated weeping sauce to complete the meal.

-
- Chicken thigh
- 1 piece
-
[For seasoning]
- kelp
- 5g
-
- Alcohol
- 50cc
-
- water
- 50cc
-
- salt
- 1 tsp
-
- Salad oil
- 1 tablespoon
-
[Grassing]
- Remove the water from the grated radish
- 150g (drained)
-
- Lemon juice
- 2 tbsp
-
- soy sauce
- 2 tbsp
-
- Mirin
- 1 tablespoon
-
- Asatsuki small cut
- 15g
-
- Nanami
- If you like