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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrus soy sauce — dipping for gyoza, finishing for sashimi, dressing
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Fine zesting and grating for citrus, spices, hard cheese
Ultra-fine ceramic grater — fresh wasabi, ginger, daikon oroshi
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrus soy sauce — dipping for gyoza, finishing for sashimi, dressing
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Fine zesting and grating for citrus, spices, hard cheese
Ultra-fine ceramic grater — fresh wasabi, ginger, daikon oroshi
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Grate the daikon radish into a bowl. Do not drain. Add the seasoning ingredients to the bowl from Step 1 and stir together. Chop off any of the excess fat from the chicken thigh, and chop into large bite-sized pieces. Coat evenly in katakuriko. ********* Since I'm lazy, I just sprinkle the katakuriko over the chicken without using a bowl. ********* Heat the oil in a frying pan, then starting with the skin side down, fry both sides of the chicken to a crisp. They don't need to cook all the way through at this point. There's no need to wipe off the grease! When the chicken is fried to a crispy golden brown, add the sauce from Step 2, simmer for about 5 minutes on medium heat, then it's ready to serve. Garnish with green onions, scallions, or shiso leaves to taste.