Grilled chicken

Make a slit in the cap of the shiitake mushroom with a knife, thinly slice the ginger, and cut the green onion into pieces about 4 cm long

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

Heat a frying pan without adding oil and start frying the skin side first. (A slight browning is best, so brown the skin side slowly.)

Once the skin is browned, flip it over and sprinkle with thinly sliced ​​ginger. Add the combined seasonings, cover with aluminum foil, and cook slowly

When the sauce has reduced to about half, remove the aluminum foil, pierce the chicken with a bamboo skewer to make sure it goes through easily, then add the shiitake mushrooms and green onions and cover with aluminum foil again

After cooking the shiitake mushrooms and green onions for about 3 minutes, remove the aluminum foil and turn the heat to high to evaporate the water. (You can tilt the frying pan and use a spoon to pour the sauce over the chicken.)

While the water is evaporating, pierce 4 shishito peppers with a fork and grill them over an open flame until browned

Finally, add the grilled shishito peppers to the frying pan and let them soak in the sauce. Then turn off the heat and serve on a plate. (If you leave it like this, the sauce will soak in too much and the flavor will become too strong, so transfer it to another plate immediately.)