Steps

1. Make diagonal slits on the surface of Konjac 250g. Use a spoon to scoop out the inside, creating bite-sized pieces.
   🕒 00:37
2. Remove any remaining pinfeathers from the chicken skin.
   🕒 00:54
3. Finely chop Chicken Skin 150g into bite-sized pieces.
   🕒 01:09
4. Briefly blanch the chopped chicken skin in boiling water for 1.5 to 2 minutes.
   🕒 01:16
5. Drain the blanched chicken skin in a colander.
   🕒 01:24
6. Heat a frying pan without oil, or with a small amount of oil. Stir-fry the chicken skin until it's browned on the surface. [Key Tip!] The chicken skin will release a lot of oil, so if you're using a non-stick pan, you can fry it without any oil.
   🕒 01:30
7. Add Grated Garlic 1 tsp, Grated Ginger 1 tsp, Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, and Sugar 1/2 tbsp to the fried chicken skin. Stir-fry until the seasoning is absorbed and the moisture has evaporated.
   🕒 01:53
8. Season with a pinch of salt to taste.
   🕒 02:18
9. Plate the konjac dish, sprinkle with toasted sesame seeds, and top with Ichimi Togarashi (Japanese Chili Powder) and chopped green onions as desired.
   🕒 02:30
10. Blanch the Chicken Skin 250g for Yukke for about 2 to 3 minutes.
    🕒 03:07
11. Drain the blanched chicken skin in a colander, rinse briefly with water, drain thoroughly, and cut into thin, bite-sized strips.
    🕒 03:23
12. Thinly slice Leek 30g.
    🕒 03:42
13. Finely chop Green Onion 30g.
    🕒 03:48
14. Add Cooking Sake (Rice Wine) 1 tbsp to a bowl and microwave for 20 to 30 seconds at 600W to evaporate the alcohol.
    🕒 03:54
15. To the bowl with the microwaved Cooking Sake (Rice Wine), add Soy Sauce 2 tbsp, Gochujang (Korean Chili Paste) 1 tbsp, Oyster Sauce 1 tbsp, Sugar 1 tbsp, Sesame Oil 1 tbsp, Vinegar 1/2 tbsp, and Grated Garlic 1 tsp. Mix well.
    🕒 03:58
16. Add the drained chicken skin to the Yukke sauce and mix thoroughly.
    🕒 04:21
17. Add the previously sliced leek and green onions and mix.
    🕒 04:31
18. Cut Cucumber 1/2 diagonally and julienne.
    🕒 04:45
19. Arrange the julienned cucumber on a plate, then mound the prepared Chicken Skin Yukke on top.
    🕒 04:53
20. Scatter the leek over the top and sprinkle with toasted sesame seeds.
    🕒 05:13
21. Place the egg yolk in the center and scatter shredded chili. Your dish is complete.
    🕒 05:30