Grilled chicken

Cut the shiitake mushrooms into the umbrella part with a knife, and slice the ginger into thin slices. Cut the long green onions into 4cm lengths.

Make several holes in the chicken skin with a fork and sprinkle a little salt (not included) on both sides.

Without oiling, heat the frying pan and cook it from the skin. (The browning is just right, perhaps a little burnt?, so slowly brown the skin.)

Once the skin is browned thoroughly, turn it over and sprinkle with thinly sliced ​​ginger. Add the combined seasonings you have prepared, remove them with aluminum foil, cover, and cook them slowly.

Once the broth is about halfway, remove the aluminum foil, try sticking the chicken with a bamboo skewer, and checking that it will pass through, add the shiitake mushrooms and green onions, and add the aluminum foil again.

After cooking the shiitake mushrooms and green onions for about 3 minutes, remove the aluminum foil and heat to high to remove the moisture. (It's a good idea to tilt the frying pan and use a spoon to pour sauce over the chicken.)

While the moisture is being removed, stick four shishito pieces with a fork, roast over an open flame, and brown the simmer.

Finally, add the roasted shishito to the frying pan and blend in the sauce, turn off the heat and place on a plate to complete the dish. (If you leave it as is, the sauce will soak in too much and the flavor will become thicker, so transfer it to another plate immediately.)