This “salad” is awesome, especially when the ponzu clings to the chicken skin and the heat from the shichimi hit you all at once. Great sensation is highlighted with the crunchy cucumbers and radishes.
4 cups chicken skin
½ cup Japanese cucumbers, sliced thin
¼ teaspoon salt
oil for frying
¼ cup radishes, sliced thin
¼ cup Suehiro ponzu
¼ cup scallions, sliced thin
1 teaspoon Yamatsu shichimi togarashi
Bring a pot of water to boil and add the chicken skin. Cook for 1 minute then drain and cool the skin. In the meantime, combine the cucumbers and salt.
Heat the frying oil to 350 degrees, add the chicken skin and fry until golden brown and crispy, about 3 to 5 minutes. Be careful when you add the skin because the oil with pop and splash a bit in the very beginning. You will know when the skin is done because it will stop bubbling. Remove the skin from the oil and drain, and then sprinkle lightly with salt.
In a bowl, mix the fried skin, cucumbers, radishes, ponzu and shichimi. Divide into serving bowls, garnish with scallions.