I made a feast of chicken thighs by handmade the green onion salted sauce of the yakiniku restaurant waiting for reservation.

Delicious and easy -to -use chicken thigh.I want to know as many ways to cook such a classic ingredients more deliciously and easily.

This time, we interviewed Go Igarashi, a cooking researcher, "Igago", a cooking researcher who proposes a "only dish" made by one main material.We asked about recipes that turn chicken thighs into a feast using handmade green onion salt sauce at the famous restaurant.Since we have taught four arrangement recipes, we will send you along with the cooking report of the writer Nakagawa.

▼ Click here for Igago's Twitter account, which is often introduced to simple and short -saving recipes

* This interview was conducted online in late November 2021.

I wanted to reproduce the "unforgettable taste" I ate at the store

This recipe was born when Igago went to a yakiniku restaurant, where it was difficult to make a reservation, and was impressed by the green onion salt sauce that he ate there.　

Igago (hereinafter referred to as Igago): In the yakiniku restaurant, green onion salted sauce was served in the course, and the other products were delicious, but it was so delicious.This recipe was made to reproduce it with my memory.Although it is not 100%the same taste, I think that the umami is like a "only dish".

Igago's "only dishes" proposed by Igago can be easily made with one main ingredient, and the image is "sometimes rough but strangely delicious dishes that were sometimes made for knobs."Of course, Igago, a professional, is thinking, so behind the scenes, the ingenuity and wisdom that can be delicious but delicious are hidden.One of the ingenuity is to use garlic.

Igago: I often use garlic in "only dishes".If you use garlic, you will add punches to the cooking, and the umami will be more lingering.There is such an effect that you can say the deliciousness that draws after, or you want to eat another bite.

How to make green onion salt chicken

【材料】

(Hereafter, green onion salt sauce)

【作り方】

First of all, the chicken thighs are pierced throughout the whole with a fork.To make it easier to penetrate green onion salt sauce.I think it will be delicious if you put in your daily anger (!).

* Editor's note: If you are worried about the smell of chicken thighs, shake the salt (outside the amount) for about 5 minutes before making a hole, and wipe off the water that came out with a kitchen paper.。By the way, Igago personally feels that chicken is a ingredient that is hard to smell if the freshness is not reduced.

Igago: I like chicken thighs personally, and I use it this time because it gives a sense of volume, but there is no problem with other parts of chicken or other meat such as beef and pork.Leek salt sauce fits most ingredients.

Next, chop the green onions.

Igago: First, make a diagonal cut, turn it over and cut at the same angle.After that, if you put a kitchen knife vertically, you can easily chop it, so this is not a good idea.

Once you have chopped, make green onion salt sauce.Mix the leek, chicken glass soup, salt, grated garlic, sesame oil and pepper.

Once mixing well, green onion salt is made, put the chicken thighs evenly entangled, put it in a heat -resistant dish, etc., and put it at room temperature for about 20 minutes.

If you say "I can't wait for 20 minutes", you can put the green onion salt sauce and put it in a microwave as soon as it is better, but it is better to put it for about 20 minutes.

Igago: 20 minutes is time for the osmotic pressure to work with the effect of salt.The osmotic pressure allows the fragrance of green onions and sesame oil to the chicken thigh and become delicious.If you can't wait, you'll get a lentin immediately, and you can follow the green onion salt sauce when you eat, but the green onions are sweetened when heated.The green onion salted sauce that has been chased without heating has a stimulating green onion.If you like onions, there is still no problem, but if you are not good at raw green onions, you may want to heat it.

By the way, after placing it for about 20 minutes, heat it in a microwave oven.

The first is 600W for two and a half minutes.

After that, turn the top and bottom upside down and heat for another minute and a half.

* Editor's note: In the case of a 500W microwave oven, heat up for 3 minutes at first, turn upside down for about 1 minute and 50 seconds, and adjust as appropriate while checking for uneven heating.

If you are worried about the heating condition, it is OK if you stab the skewer on the chicken thigh and the transparent gravy comes out.

After heating, re -wrap the fluffy wrap and put it for about 10 minutes, and then cut it.

By the way, the right thing to do is to avoid the scent without touching the outside air.Also, after heating, it is said that the heat spreads to the chicken thighs.It's the same as leaving the steak for a while after baking the steak.

Really!I want a beer

For chicken lovers and leeks, I can't wait for the last 10 minutes.I want to wait while drinking beer, but after this I will make some dishes, so I will wait like a dog who waited.

It's finally 10 minutes, so I'll cut it.Because it is greedy, cut it in large pieces and serve.

Take a picture and paku.

Uuuuuu, this is a beer ...!The green onions that have been heated and sweet are mixed with the flavor of sesame oil and garlic, and it is tangled with juicy and soft chicken, making it a rich but gentle flavor.

Is it still thanks to garlic that is the deliciousness that draws after?

Leek salt chicken bowl is made of ponzu and chili oil

I will start the arrangement recipe while putting up beer.

First is green onion salt chicken bowl.

Onion salt chicken is turned on on the rice and sprinkled with small slices.Igago's recommendation is to turn ponzu here with your favorite amount.The purpose is to reinforce the salty taste because of the addition of carbohydrates.

In addition, the chili oil also follows the amount of your favorite.

And mix.I feel a little bad, but I mix it well.

The spiciness of chili oil, the freshness of ponzu, and the umami of the gravy that come out when chewing chicken is integrated, making it more and more delicious.I use a very guilty seasoning called chili oil, so I left it in one meal so that I could not eat too much, but I regret it immediately ...

Igago: Except for the chili oil, you can use 1 teaspoon of butter.The richness of sesame oil used in green onion chicken and the rich scent of butter are compatible, and these two combinations are recommended.The fragrance is more satisfying when you eat it.Also, portrait pepper is also good.The scent of pepper is volatile, so enjoy the fresh scent just before eating.

So, on the way, the pepper is also fluttering.The taste is tight and tight, and it feels good again.

And I came up with the soup that remained in the vessel made of green onion salt chicken.It's a waste to throw it away, and if you put it in a green onion salt chicken bowl, it's delicious and mix it.

Well, this is also available.The soup itself is light and rich, so I think it's delicious enough even if you just put the soup.Leek salt chicken, scary.

Leek salt chicken udon is a "complex kamadama -style udon"

Next is green onion salt chicken udon.

Put frozen udon in a bowl, put green onion salt chicken there, and pour egg yolk in the middle.I will add more soy sauce.

Igago: Onion salt chicken udon is reinforced with the soy sauce of your favorite amount and adjust the taste.Pepper and Shichimi also fit.

I waved pepper on onion salt chicken bowl earlier, so the green onion salt chicken udon is Shichimi.

Umm, Shichimi, sesame oil, soy sauce, eggs are mixed, and there is mellowness while being spicy.Can I say "complex Kamadama -style udon"?It is a highly satisfying dish with a volume.

Leek salt pork is also exquisite!

Next, change the type of meat and the heating time to make green onion pork.

Igago: It's a good idea to use ramen toppings with pork belly and green onion salt sauce.

I tried it.

Cut about 100 grams of pork belly into bite -sized pieces and entangle green onion salt sauce.Wrap softly, heat for one and a half minutes in the microwave oven 600W, mix the contents of the heat -resistant dish and heat it again for about one and a half minutes.

It is a judgment that the heat will pass quickly because it is not thicker and thin compared to chicken thighs.

Try the heating time while fine -tuning, depending on the amount and the thickness of the meat used.

If you add the finished green onion salt pork to an instant salt ramen and add the boiled eggs and your favorite vegetables, you can complete the simple but elaborate dish.Isn't it like a specialty store ramen?(Self -portrait)

The sweetness of pig fat and green onions was also a taste that realized that it was compatible.

By the way, I have made delicious boiled eggs with various flavors before, so if you are interested, please take a look.

It is good to make a lot of green onion salt and use it as a condiment.

There is also a hand to make a green onion salted sauce and use it as a condiment.

Igago: Leek salt sauce fits anything for meat dishes.For example, you can enjoy a different taste just by adding green onion salt and sauce to the tonkatsu you bought.

In my case, when making a green onion salted sauce alone, I made it with twice as much as the seasoning described at the beginning.

I mixed the ingredients and put the green onion salted sauce that was heated for about 1 minute with a microwave oven for about 1 minute.I thought about one teaspoon, and I thought it would be small, but when I ate it, there was no problem at all.

Igago was recommended to use it with the sauce, but I was just delicious enough with green onion salt, so I did not put the sauce.It was salty and I thought it wouldn't fit the oyster fly.

Igago: In addition, because it is winter, it is ant to heat the cod in a microwave with tofu and add green onion salt sauce, dashi seasoning and ponzu vinegar.Leek salt sauce is really versatile, and it would be nice to make a lot, make it on online and use it easily.

If you put it in the refrigerator before heating, it will have a longer estimate and have about 5 days to 1 week.

If you remember, the cooking repertoire will be expanded, and the all -purpose seasoning green onion salted sauce.By all means, please make it.

書いた人：中川寛子

A commentator in the house and the city.He has been involved in editing duties centered on real estate for over 30 years, and in recent years there are many interviews on the theme of the town, as well as grounds, administrative services, vacant houses, town development.His main book is "Don't live in this city" (Magazine House), "Solution!Unoccupied houses, "Tokyo, a city that floats, a sinking city" (Chikuma Shinsho), etc.He is a residential land and building trader and a qualified administrative scrivener.He is a member of the Japan Geographical Society, the Japan Society Association, and the Tokyo Suribachi Society.

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