Ingredients (serves one person)
|Omi shamo chicken:
Can be replaced by chicken leg
Can be replaced by radish or other vegetables
|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|
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.
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.
Mix sesame oil, dark soy sauce, ground sesame seeds and mustard (A).
Assort Omi Shamo chicken and hinona on a plate and pour (A) on top.
Tip from Chef Kimijima of Koishikawa Terrace:
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