Torikawa Ponzu (Japanese Chicken Skin)
When it comes to Japanese chicken skin dishes, Torikawa Ponzu is one of the most popular. Here, I will share two recipes to make it: one that retains 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 skins (Remove any yellow fat and feathers if they are attached.)
- 2 cups water (for boiling method)
- 1 tsp sake (for boiling method)
- 1 Tbsp ponzu (citrus-seasoned soy sauce)
Toppings:
- green onions / scallion (thinly sliced)
- shichimi (Japanese seven-spice chili pepper)
Instructions
Boiling method
- Bring a pot of water to a boil. Add chicken skins and sake, then simmer over medium heat for 5 minutes.
- Drain the chicken skins in a colander and cool them under running water. Pat them dry with paper towels, then cut them into thin strips.
- Put the chicken skin strips in a bowl and toss them with ponzu. Top with green onions and shichimi to taste.
Frying method
- Cut chicken skins into slightly larger, bite-sized pieces. Place them in a pan, avoiding overlapping as much as possible, without adding oil. Fry them over low heat for 30 minutes, flipping occasionally to prevent burning.
- Transfer the chicken skin pieces to a bowl and toss them with ponzu. Top with green onions and shichimi to taste.
Notes
- This dish can be prepared in two ways: boiling or frying. Boiling is the most common method in Japan, allowing you to enjoy the savory flavor of chicken more, while frying provides a crispy texture to the chicken skin.
- The chicken fat rendered during the process of making this dish can be utilized in various other recipes. For more details, please refer to the section above.
- When frying, the total cooking time is 32 minutes.
- You can store this dish in the refrigerator for up to 3 days.
Nutrition
Calories: 255kcal
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