Ingredients

• Chicken Thigh          1
• Salt
• Yuzu Kouji               ２tbsp ～

Method

1. Remove any tendons/muscle from the chicken, flatten out for an even cook, and lightly sprinkle with salt.
2. Lay 1 chicken thigh skin-down in the frying pan and begin cooking, flip it over and cover with a lid until done.
3. Once cooked, take from the heat, cover the skin-side liberally with yuzu kouji, then return to the heat and fry until grilled and fragrant.

Ingredients

• White sesame seeds     1 tbsp
• Yuzu Kouji                     1 tbsp
• Salt                                Pinch
• Tofu                               50g
• Fresh Vegetables (Sunny Lettuce, Korean Lettuce, Mizuna, Daikon, Carrots, Cucumber, Green Shiso, white radish sprouts, etc)
• Thick Fried Tofu
• Boiled Pork

Method

1. Cover the tofu with paper towels and something heavy, and leave for a while to reduce the water content.
2. Grind the white sesame seeds in a mortar, then add the yuzu kouji and a pinch of salt and mix well. To finish, add in the tofu and mix well again.
3. Slide the daikon, carrots, cucumber etc into easy-to-eat pieces; wash the lettuce well and cut, and arrange with thick-fried tofu and boiled pork.
4. Dip the sunny lettuce together with the pork or tofu into the Yuzu Kouji or yuzu kouji dip, and eat.