Steps

1. Bring water to a boil in a pot and add fresh chicken skin (300g). Simmer over medium heat for about 10 minutes.
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2. Transfer the boiled chicken skin to cold water, chill with ice, then thoroughly pat dry.
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3. Remove any remaining pinfeathers from the chicken skin surface using a fish bone plier or tweezers. This is a crucial step for a pleasant texture, as residual fine hairs can negatively impact the mouthfeel.
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4. Slice the prepared chicken skin into bite-sized strips.
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5. In a bowl, combine lemon juice (3 tbsp), soy sauce (3 tbsp), mirin (sweet rice wine) (1 tbsp), vinegar (1 tbsp), sugar (1 tsp), and kombu (kelp) (3g). Stir until the sugar dissolves. For a mellower flavor, letting this mixture sit in the refrigerator for a day will soften the sharpness of the vinegar.
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6. Mix Japanese mustard (neri karashi) (a little) with grated daikon radish (1 tbsp) to create a mustard-flavored grated daikon.
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7. Arrange the thinly sliced chicken skin in a serving dish and generously pour the prepared ponzu sauce over it.
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8. Top with chopped green onions (to taste) and the mustard-flavored grated daikon to complete the dish.
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9. Thinly slice burdock root (gobo) (100g) into shavings, rinse quickly in water, and drain.
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10. Rinse rice (2 cups) and soak it in water for 30 minutes, then drain.
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11. Thinly slice frozen chicken skin (150g) while it's partially thawed.
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12. In a donabe (earthenware pot) or rice cooker, combine the drained rice, 340cc of water, mirin (sweet rice wine) (30cc), light soy sauce (usukuchi shoyu) (30cc), kombu (kelp) (3g), the shaved burdock root, and the thinly sliced chicken skin.
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13. Place the donabe over high heat. Once it boils, reduce to medium heat and cook for 5 minutes.
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14. After cooking on medium heat for 5 minutes, reduce to low heat and continue cooking for 15 minutes.
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15. Turn off the heat and let it steam for 5 minutes.
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16. Once cooked, remove the kombu (kelp) that was cooked with the rice. You can finely chop it and mix it back into the rice if desired.
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17. Cut mitsuba (Japanese parsley) (3 stalks) into 1cm lengths and scatter over the rice.
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18. Sprinkle with white sesame seeds (a little) and shichimi togarashi (Japanese seven spice) (a little), if desired, to finish.
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