Delicious Dish Volume 60: Next is Chicken Skin Hot Pot. The most delicious parts of the chicken are the skin and the organs. Heat the pot and place the chicken skin inside, grilling it slowly in the pot. This chicken skin hot pot is easy to prepare, and the taste is superb. Add plenty of the fat rendered from the meat and also include the organs. Finally, add sake and soy sauce. Once the heat has penetrated the organs, cut long green onions into about 5 centimeters and add them in. The fat from the chicken skin and the juices from the organs serve as the base for the soup, which should be diluted; the flavor and aroma of the chicken are rich and guaranteed to please everyone. Even an amateur can easily do it once shown how to cook. Haha, this is delicious, I believe it wholeheartedly!
Since I don’t have a pot, I’ll use a frying pan.
First, grill the chicken skin.
Chicken oil is amazing.
I thought the chicken skin hot pot I saw here in Oishinbo looked delicious, so I will make it for dinner.un
>>1Umm…?
It looks delicious in the image.
Buchikor Hot Pot
I don’t eat much internal organs, so I’m curious.
I’m looking forward to the food report.
I want to add kumquat if it’s being sold, but I haven’t seen it much lately.
>>5The nearby butcher didn’t have any kinokkan…
After tasting it a little, I found it lacked saltiness, so I’ll add some white dashi and a little chicken stock and simmer it.
I did it!
Once the diesel oil is out, add the chicken scraps, gizzards, liver, and hearts, and stir-fry until they are lightly cooked.
Then add soy sauce and sake.
It already smells delicious.
Is it because it’s just the fat from the chicken skin and only seasonings after that, resulting in a rich flavor?
Doesn’t it have a little less skin? But it seems fine.
>>9No way…? I’m going to go crazy.
Chicken oil is amazing!
If you eat diesel, you’ll upset your stomach…
>>10So, should we use heavy oil?
I wonder if we can get diesel fuel from our place too.
I wonder why I ended up spilling diesel fuel…
Oh, looks delicious… diesel!?
It can’t be bad.
It’s definitely delicious because it’s like simmering chicken in a monkfish hot pot.
I wonder why I ended up putting in heavy oil.
It should be delicious normally, but maybe I’ll add some beef too.
Well, just the innards might be a bit too peculiar…
The chicken-flavored broth absorbed into the green onions is delicious!!
I sautéed the liver first, which made it tough, but the chicken flavor is rich and hits you hard with deliciousness!
Above all, it’s really delicious when you pour the broth infused with chicken flavor over the rice!
I can’t eat all of it, so I’ll put the leftovers in the fridge.
It seems like it will become even more delicious once the juices soak in.
Is it pretty close to a killing pot?
Do you really think oil comes from inorganic sources? It’s accumulated remains of birds.
It resembles buchi-koro nabe.
>>23It’s not something I know about…
Where exactly are the internal organs?
>>24This time I used liver, heart, and gizzard, but it seems that ginkgo nuts are also delicious.
It’s almost a killing.
Since I like gizzards, I think I’ll give it a try.
What other vegetables do you think would go well besides green onions?
I didn’t want them to come up with such a typical izakaya menu.
>>27But it was delicious when I tried making it, so I’m going to use it!
“Umami is often a topic of criticism, but the cultural club’s gourmet competition looks pretty delicious.”
>>28Why is it being criticized in the first place? I’m not really familiar with the context around that.
>>52Basically, the right-wing online crowd is walking around with their anti-China and anti-Korea topics.
>>52Since it’s a long-running series and has exaggerated expressions as a manga, there are certainly many questionable stories that come up, so there are people who keep dwelling on that.
Overall, it’s interesting and there are overwhelmingly more good scenes.
When you simmer it, the liver becomes dry, doesn’t it…?
>>30The soup is definitely really good, so I think the Chinese cabbage is delicious.
It becomes hard when simmered, but it doesn’t taste good, so it’s difficult…
It might have been better to separate them for making broth and for eating.
Haha
This looks delicious.
Is it really the delicious one…?
What sake are you drinking?
Is it enough with just sake and soy sauce?
I don’t need sugar or ginger.
Let’s pour in a lot of sugar.
Stop it, I’m going to get a tummy ache!
Looks delicious.
Isn’t it white sukiyaki where you pour in a lot of sugar?
That looks really sweet.
>>40I’m surprisingly able to eat it smoothly, and it’s a bit scary.
It looks easy to make, so maybe I’ll go with this on the weekend.
Is it a hot pot? It seems closer to stir-frying.
I wasn’t called.
I’m not good with organ meat, but I wonder if regular meat is also delicious.
>>44I added small pieces of chicken, and it was delicious!
I think it would be delicious even if you use chicken skin, gizzards, and thighs with chicken fat, but it might lack the good flavor of chicken.
It might be good to add chicken broth seasoning to enhance the flavor.
Grilling chicken skin really releases a ton of oil, doesn’t it…
I do it occasionally too.
If you just throw in a lot of chicken skin and a bunch of green onions, it’s delicious.
Looks super delicious.
I was told something good.
I imagined it would have a black image like sukiyaki.
It’s quite white.
If there isn’t any, water is fine too.
I want to add things like fu and shirataki.
And then there’s shungiku (Japanese garland chrysanthemum) and so on.
The problem is that there are fewer supermarkets selling just chicken skin recently.
If you stretch your legs to the meat shop Hanamasa, you’ll find it there.
You can also make a pure liver bowl with the same ingredients.
By the way, the president of the izakaya chain introduced in the thread gets angry.
Chickens do not have circulating intestines.
This looks delicious.
A lot of moisture comes out from the organs and green onions, right?
I thought it looked too greasy and would probably only be able to eat it when I was young, so I missed the chance to try it in my 60s.
It seems like it would be good to put in a variety of vegetables.
Frozen chicken skin can be quite dry, can’t it?
Making it a bit richer in flavor and adding konjac gives it a delicious taste.
The food in the photo looks really delicious.
If it can be done in a frying pan, I might give it a try.
>>65Rather than using a clay pot, it seems better to use a frying pan if you want to make the skin crispy.
If you simmer it with sake, it will come back.
>>65It was easy to do!
Actually, a deeper frying pan makes it easier to heat the chicken skin in the first turn.
Just like this, put water and green onions into the fat rendered from the chicken skin.
Once it comes to a boil, the delicious chicken skin nanban dipping sauce is ready.
>>69Looks delicious.
>>69It’s delicious.
I was able to eat 500g of dried soba all at once while changing the flavor with shichimi and other seasonings.
I don’t know how to handle chicken gizzards, so I can’t buy them…
>>70It’s good to cook it by frying it in fat rendered from chicken skin, then simmering it with green onions in sake and soy sauce.
>>73Do you not have to cut it?
>>74Some people separate the silver skin because it’s a tough part, but if it’s a hassle, you don’t have to do it.
>>81I’m too lazy, so I’ll just grill it and eat it with salt and pepper.
Delicious!
>>74Gizzards can be just separated or thinly sliced… Delicious!
>>70Just split it in two and take the shiny part.
>>75If anything, that silver part could be fine to have too.
It’s a criminal thread…
I ordered a parent bird, but do you know any good recipes?
>>77First, boil it to make the soup.
Shred the meat, stir-fry it with soy sauce, and it’s superb with chili pepper.
I’m not really skilled at cooking chicken guts, so I might substitute with thigh meat or shoulder meat.
Are you grilling it in the pot… instead of boiling it?
It looks delicious even without it, but I want kumquats.
Let’s add fatty liver (shiro-motsu) and heart!
In the thread, there’s no explanation, but the banana shake looked strangely delicious.
The one with chocolate on top.
Chicken skin is quite difficult to cut when it’s raw.
I cut it into a size that’s easy to eat with a spatula after the fat has been rendered out by cooking it over fire.
Gizzards are good because they just need to be cut into bite-sized pieces and don’t require any special preparation.
Although it’s called a pot, frying green onions in chicken oil and seasoning them with soy sauce and sake is unbelievably delicious.
Is it okay to just have the skin and green onions since preparing the offal is a hassle?
The silver skin is just slightly tougher than the others but can be easily eaten.
Simple things are the best, after all.
The crispy skin after putting chicken skin in the pot and extracting the oil is delicious.
But there’s a bit too much oil… I’m surprised where all that came from in such a thin object.
I find it bothersome to remove the silver skin, so I just make a slit in it.
If it’s a hassle, water is fine.
I saw someone recreating dishes from Oishinbo for the first time.
Moreover, is it delicious?
>>98There are a lot of recreation videos on YouTube.
>>98If you take a look, you’ll see it’s super easy. I also made this dish multiple times after buying the skin and offal from a chicken specialty store.
There are many recipes like this that anyone can make that have been featured in the series multiple times.
>>98Rather, “Oishinbo” is a manga that regularly features dishes that are easy to recreate.
>>128I got soy rice and butter soy sauce rice…
I want to do it with a duck…
I saw this thread the other day and I made one too.
Green onions taste even better with a grilled surface.
If it’s just oil, then chicken skin is quite necessary, right?
>>102The fat that comes from the chicken skin is quite a lot, so you don’t need that much.
>>102This time it was 200g of chicken skin, 300g of chicken liver, 200g of gizzards, and 100g of chicken bits, but it was okay because a lot of chicken fat came out.
The silver skin offers a crunchy texture that can be enjoyed because of its hardness.
The liver and heart are usually served together, so when I want to eat one, I struggle with how to handle the other.
This way, I can eat both, which is nice. I’ll try it next time.
Crazy oil seems like it would be in Elden Ring.
>>105I think it’s more like Bravo.
>>105MEIOILTAKEZAWAALD!
Oil that drives you mad when consumed!?
>>107It’s not entirely wrong because there are people who are addicted to chicken skin.
A lump of that much deliciousness.
The story of the thread image was definitely about being asked to come up with a new menu for the izakaya.
What I wanted the ultimate menu creator to make wasn’t something like this – it’s the one that was initially rejected.
It turned out to be officially adopted because it was delicious.
I don’t mean to say anything disrespectful, but it’s something you do in the winter.
Leeks are cheap too.
Chicken fat comes out as if you didn’t have that much volume, right?
I can make a fried egg rice bowl.
If you close it with an egg, it feels like aOyako-don.
When making chicken skin ponzu, a lot of fat comes out when heating the chicken skin.
It’s delicious when you reuse it to stir-fry vegetables.
As this will lead to trouble arising in just a few pages as a template for shortening the number of pages, it will need to be resolved through cooking.
If you only take that part out, they will seem like crazy people.
I wonder if pigskin and cowhide are delicious too.
>>122It seems that some people cook pig skin and say it’s delicious.
I’ve heard that beef is delicious, but I’ve never seen it.
>>122Pork belly with the skin on is exquisite.
>>122Pork skin is truly delicious, as mentioned in the Gourmet series, where it said that without the skin, it’s not authentic in the story about braised pork belly.
There are various dishes that allow you to enjoy the skin itself, such as Okinawa’s chiraga and Chinese cuisine, which includes cold pork skin dishes with the fat removed.
It’s understandable to go crazy over the delicious fat of chicken skin, but…
I love the sweet and spicy pepper-grilled chicken skin that my mother makes at home, but I couldn’t replicate the same taste when I tried to make it myself.
It sounds delicious to make a fried egg with chicken fat.
Wait a moment.
Grilled chicken skin, grilled green onions, and boiled in noodle dipping sauce with water, poured over rice, is so delicious…?
>>127Suddenly, cannibalism has started…
Is chicken fat a lump of umami?
>>130Magic fat that deepens the flavor just by adding it.
>>130It’s about the level of adding it to family-style ramen.
>>130The “extra oil” in a “Yokohama-style ramen” refers to chicken fat.
Reducing that makes the family resemblance drop significantly.
Pork skin was indeed an important factor when I had a failed braised pork from a famous restaurant in Chinatown while watching “Oishinbo.”
The bowl of pork belly topped with grated daikon, a specialty dish from the cultural department, was imitated, but it was delicious.
If you think, “Oh no, too much fat has come out,” it’s a good idea to take some and put it in a small plate to add it when you eat cup noodles.
>>134Just adding it to some instant noodles makes you go, “Whoa!?” doesn’t it?
Butter soy sauce rice and Worcestershire sauce rice are also delicious dishes!
Pork skin is gelatinous, so if you cook it properly, it’s delicious.
I don’t often see places that you can actually eat at.
Wasn’t this episode like a farewell gift for a senior who is retiring and moving to Southeast Asia for volunteer work?
>>140It’s the time I was asked to think of a menu for an izakaya chain.
I was told to create something amazing and full of originality, but in the end, something ordinary is better, right?
>>140Deputy Director Tomii is feeling down after missing out on a promotion, and hearing about an elderly couple who retired and moved to Vietnam to do volunteer work makes him ashamed of his own smallness.
I think it felt like Yamaoka was teaching dishes that would give energy as a tribute to that elderly couple.
If you don’t have sake, it’s okay to dilute a drink like shochu.
>>140They serve the same dish there too.
>>159I thought something was different from my memory, and it turns out it’s related to Haru-san’s shop or thread images.
Well, the same dishes come up a few times in this manga.
I should be seeing a lot of cowhide, but I’ve never seen it at all.
I wonder where it’s disappeared to.
>>141It’s wallets and belts, isn’t it?
>>141Cowhide belts and leather products
>>148Oh right…
I shouldn’t be eating right now…
>>155Pigs, as well as cows, really have no place to be discarded.
Even at a zero-yen dining hall, there’s nothing left over… to the point where we can’t even get that.
It’s a radish… Use the radish…
>>142Deep-fried tofu is also… hard to resist…
>>151Burdock, carrots, and onions are also good…
I am truly astonished…
Don’t you even know how a bird eats, Shirou?
Mr. Kyogoku, please enjoy this.
It’s just chicken wings and green onions simmered on low heat overnight.
I sometimes crave a bowl of beef fat.
Cooking pork skin.
I sometimes end up buying chicken skin and chicken liver, which are sold for around 58 yen per 100g at the supermarket.
Oishinbo is a masterpiece, after all.
Until marriage, it was just occasionally silly, but a true masterpiece.
Since then, personally, it’s been inertia.
>>156There are quite a few mangas that have been dragging on even after their peak period has passed…
There are various reasons why it continues.
200g of chicken skin!?
Due to lipid metabolism disorders, I am removing the skin from chicken thighs when cooking and throwing it away, which is a huge blow to me.
>>162Boil it!
There’s a simple one that’s been posted here before, but I sometimes make a soup by frying garlic in beef tallow, and it’s easy, delicious, and I do it from time to time.
I’m using the beef fat that you get when you buy beef.
Absolutely delicious.
Pork skin has chicharrón and I’ve started to see it at places like Don Quijote recently.
It’s strange how dishes like this and beef tripe stew that impressed the French look more delicious than izakaya food.
I’ll share a dish where you can taste the most delicious pork skin I’ve had in Taiwan.
This is ¥500.
>>169It feels like Spirited Away.
>>169Looks delicious…
>>169Yay! Looks delicious!
>>169It looks like it would go well with white rice.
Yamaoka’s selection of the dip sauce for fried horse mackerel looks seriously delicious.
It’s a combination that’s so good that it’s harder to make it taste bad than to cook meat stewed in oil, sake, and soy sauce.
I’ve recently noticed that…
Chicken skin and gizzard go well together.
>>178If you make confit with chicken skin fat, it seems like it would be amazing.
Mmm.
Home-cooked meal reports are helpful.
There are quite a few dishes that I’ve admired since seeing them in Oishinbo.
I have eaten raw konowata (sea cucumber gonads) several times by preparing the sea cucumbers myself.
I was happy to finally eat Seikife that Uehara Yōzan served in the Osaka match the other day.
>>180“Oishinbo has too many pros and cons.”
Pork tends to have a strong smell, so if you’re the type to be concerned about that, it’s difficult to cook it well.
>>181That’s why they use cilantro and spices in China.
>>184When cooking thick chunks of pork with the skin on, you come to realize the convenience of five-spice powder.
Removing strong odors properly is really tough.
>>184The thread image also tends to have a strong smell due to chicken fat and offal.
That’s why a lot of leeks and sake are needed.
Pork skin is often eaten in Okinawa.
It’s delicious.
This looks easy, so maybe I’ll give it a try too.
It seems like it would go well with rice.
Cheese! Put in the cheese!
What’s this? You’re praising me quite straightforwardly for someone without a name.
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