Chicken Tataki
ID: 9cd137e5...
This is an exquisite chicken tataki that you can safely and legally enjoy at home. By slow-cooking the chicken thighs in the residual heat of boiling water and then searing the skin over an open flame, you can recreate an izakaya-quality dish topped with plenty of aromatics, yuzu ponzu, and yuzu kosho.
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🍳 Cooking Flow
Rub salt into the chicken thighs, place in a bag, and seal tightly after removing the air. → Place the bag in boiling water, bring back to a boil, then turn off the heat, cover, and let sit for 30 minutes. → Chill in ice water, pat dry, and sear the skin over an open flame. → Slice, arrange on a plate, and top with chopped aromatics, yuzu kosho, and ponzu sauce.
Cooking Steps
Brief Cooking Order
Rub salt into the chicken thighs, place in a bag, and seal tightly after removing the air. → Place the bag in boiling water, bring back to a boil, then turn off the heat, cover, and let sit for 30 minutes. → Chill in ice water, pat dry, and sear the skin over an open flame. → Slice, arrange on a plate, and top with chopped aromatics, yuzu kosho, and ponzu sauce.
Introduction
This is an exquisite chicken tataki that you can safely and legally enjoy at home. By slow-cooking the chicken thighs in the residual heat of boiling water and then searing the skin over an open flame, you can recreate an izakaya-quality dish topped with plenty of aromatics, yuzu ponzu, and yuzu kosho.
Step 1
Place the chicken thighs in a heat-resistant plastic bag and add the coarse salt, rubbing it in from the outside. Submerge the bag in a bowl of water to use water pressure to remove the air, then tie the bag shut.
Step 2
Place the bag in a pot of boiling water. Once it returns to a boil, turn off the heat, cover with a lid, and let it sit for 30 minutes to cook through using residual heat.
Step 3
Thinly slice the myoga diagonally, roll up the shiso leaves and chop finely, and mince the long green onion and ginger.
Step 4
After 30 minutes, chill the bag in ice water to stop the cooking, then remove the chicken and thoroughly pat the surface dry with paper towels.
Step 5
Insert two bamboo skewers into the chicken and sear the skin over an open stovetop flame or with a culinary torch until charred and fragrant.
Ingredients List
Important Notes
⚠️ Use a heat-resistant plastic cooking bag for the chicken and use water pressure to remove the air thoroughly for a tight seal.
🔥 After placing in the boiling water, make sure it returns to a boil before turning off the heat; keep covered for a full 30 minutes to ensure it is cooked through to the center.
💡 Chill in ice water and pat dry thoroughly before searing to ensure the skin becomes crispy and fragrant.
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