Torikawa Ponzu (Japanese Chicken Skin)
If you are looking for a recipe that uses chicken skin, be sure to try Torikawa Ponzu. Here, I will share two ways to make it: one that preserves the texture and flavor of the chicken skin, and another that makes it crispy.
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Servings: 2
Ingredients
- 5.3 oz chicken skin (Remove any yellow fat or feathers, if present.)
- 2 cups water (for the boiling method)
- 1 tsp sake (for the boiling method)
- 1 Tbsp ponzu sauce (a citrus-seasoned soy sauce)
Toppings:
- green onions / scallions (thinly sliced)
- shichimi togarashi (Japanese seven-spice chili powder)
Instructions
Boiling method:
- Bring a pot of water to a boil. Add the chicken skin and sake, then simmer over medium heat for 5 minutes.
- Drain the chicken skin in a colander and rinse it under running water to cool. Pat it dry with paper towels, then cut it into thin strips.
- Place the strips in a bowl and toss them with ponzu sauce. Top with green onions and shichimi togarashi to taste.
Frying method:
- Cut the chicken skin into slightly larger, bite-sized pieces. Place them in a pan in a single layer without adding oil. Cook over low heat for about 30 minutes, flipping occasionally to prevent burning.
- Transfer the pieces to a bowl and toss them with ponzu sauce. Top with green onions and shichimi togarashi to taste.
Notes
- When frying, the total cooking time is about 32 minutes.
- The Nutrition Facts label assumes that you consume all the fat from the chicken skin.
- You can store this dish in the refrigerator for up to 3 days.
Nutrition
Calories: 358.01kcal Carbohydrates: 0.73g Protein: 1.88g Fat: 9.62g Saturated Fat: 2.97g Polyunsaturated Fat: 1.26g Monounsaturated Fat: 4.7g Sodium: 189.66mg Potassium: 29.14mg Vitamin A: 24IU Vitamin C: 0.2mg Calcium: 8.32mg Iron: 0.07mg
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