Ingredients
1 tbsp Miso
250 grams Chicken skin
1 Katakuriko
1 Green pepper
1 White sesame seeds (to sprinkle)
1 tbsp Water
Method
Sources
📖
Recipe1M+
dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
Fine mesh miso strainer — dissolve miso into dashi without lumps
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
Fine mesh miso strainer — dissolve miso into dashi without lumps
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combine all of the sauce ingredients except for the miso. chop the chicken skin in bite-sized pieces, coat in katakuriko, then stir-fry in a frying pan. stir-fry over medium heat until crisp (use the rendered oil from the chicken skin to fry them). pour out the excess oil, then add the green peppers and other vegetables of your choice and continue to stir-fry. once the vegetables are cooked through, add the sauce from step 1, evenly coat the ingredients, transfer to servings plates, sprinkle with white sesame seeds and serve! you can also boil or deep fry the chicken skins. if boiling, don't coat in katakuriko, and omit the water from the sauce ingredients. discard the boiled water, and thoroughly drain the chicken skin. transfer to a frying pan, coat in the sauce over medium heat, then serve!