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RECIPE

Omi shamo chicken diavola with hinona

Preparation Time: About 25 minutes

Savoring gifts from lakeside

Gnocchi with mushroom sauce

Ingredients (serves one person)

Omi shamo chicken:
Can be replaced by chicken leg
120 g
Hinona:
Can be replaced by radish or other vegetables
1
Pure olive oil: as needed
Salt and black pepper: as needed
Sesame oil: 30 cc
Dark soy sauce: 10 cc
Ground sesame seeds: as needed
Japanese mustard: as needed

DIRECTIONS

1

Salt and pepper the Omi Shamo chicken. Pour olive oil in a heated frypan, and bake the chicken on low heat until the skin is crispy and nicely brown.

2

Put a piece of aluminum foil around the leaf of hinona so that it does not burn, and bake the hinona in a frypan until it looks baked. Grill further in an oven for five minutes at 180°C.

3

Mix sesame oil, dark soy sauce, ground sesame seeds and mustard (A).

4

Assort Omi Shamo chicken and hinona on a plate and pour (A) on top.

Tip from Chef Kimijima of Koishikawa Terrace:

「小石川テラス」君島シェフからのポイント

It is best to bake the chicken on low heat, just on the skin side, until it is thoroughly heated to the other side. That way, the skin will be crispy and the meat will be juicy.

Recipe by:Koishikawa Terrace

http://koishikawa-terrace.jp