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This “salad” is awesome, especially when the ponzu clings to the chicken skin and the heat from the shichimi togarashi hits you all at once. This great sensation is highlighted by the crunchy cucumbers and radishes.

Serves 4

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 Sauce
¼ cup scallions, sliced thin
1 teaspoon Yamatsu Tsujita Shichimi Togarashi

Bring a pot of water to boil and add the chicken skin. Cook for 1 minute then drain, cool and dry the skin very well. In the meantime, combine the cucumbers and salt.

Heat the frying oil to 350°F, 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.

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