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Yakitori | Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

Chicken thigh : 300g
しし唐 : 1パック
ネギ : 適量
塩胡椒 : 適量
味噌 : 適量
ごま : 適量
一味唐辛子 : 適量

Time required

20minutes

Procedure

1) cut shishito 00:51
Cut off the stalk from the shishito and poke holes in 2 or 3 places with a kitchen knife.
2) Make green onion miso. 01:19
Chop the onion and put it in a bowl.
Add miso, sesame seeds and chili peppers and mix.
3) Prepare chicken thighs 02:04
Press the chicken thighs with kitchen paper, then cut them in half.
4) 焼く 02:35
Spread the chicken thigh skin side down and spread it out in a frying pan to bake.
When the chicken fat comes out, put the shishito peppers in the gaps.
Season with salt and pepper.
When the chicken thighs are more than half cooked, turn them over and brown both sides.
Sprinkle the skin with salt and pepper as well.
5) 盛り付ける 04:33
When the fire goes through, take out the shishito first and put it on a plate.
Once the chicken thighs are cooked on both sides, take them out and serve.
It is completed by adding green onion miso to the garnish.

Point

・By making a few holes in the shishi-tang with a kitchen knife, you can prevent it from bursting when grilled.
・It is important not to use oil when grilling to make it like yakitori.
・It is important to sprinkle salt and pepper evenly on both sides when grilling.
・It is delicious when grilled until it is slightly burnt.
・Push the chicken thighs with chopsticks and check if they are cooked.