Steps

1. Cut 1 Green Onion (120g) into 3-4cm lengths. 【Tip!】 Check the root thoroughly for sand and wash it clean before cutting.
   🕒 01:28
2. First, cut 300g Chicken Thigh in half, then into bite-sized pieces. 【Tip!】 It's recommended to cook with the sinews and skin as they are also delicious.
   🕒 02:47
3. Heat Salad Oil to taste in a frying pan.
   🕒 04:58
4. Sprinkle Ajishio (Seasoned Salt) to taste on the cut chicken.
   🕒 06:48
5. Place the chicken in the frying pan, skin-side down, and put the cut green onions in the empty spaces. 【Tip!】 Thoroughly grill the skin side until browned to remove any rubbery texture and achieve a delicious finish.
   🕒 07:07
6. Arrange the green onions against the sides of the pan and char them well. 【Tip!】 A good char is essential for flavor, so grill slowly over high heat. Let the green onions absorb the oil rendered from the chicken.
   🕒 07:25
7. Grill both sides of the chicken and green onions slowly until well browned.
   🕒 10:24
8. Once everything is browned, add 1.5 tbsp Soy Sauce, 1 tbsp Sugar, 1 tsp Mirin (Sweet Rice Wine), 1 tsp Sake, and 3 dashes MSG(Ajinomoto) (MSG) to the frying pan.
   🕒 10:59
9. Simmer the sauce to reduce the moisture until it thickens enough to coat everything, then turn off the heat. 【Tip!】 Reducing the sauce will create a flavor similar to yakitori sauce.
   🕒 11:34
10. Serve on a plate.
    🕒 12:42
11. Finish by drizzling with Mayonnaise to taste and sprinkling with Shichimi Togarashi to taste.
    🕒 13:12