• Chicken thigh600g (about 2 pieces)
• Salad oila little
• White scallion (negi)6 inches (about 15 cm)
• Coarsely ground black pepperto taste
• ★Sake1 tbsp
• ★Sugar1 tsp
• ★Salt1/4 tsp
• ★Lemon juice (bottled or fresh)1 tbsp
• ★Sesame oil1 tbsp
• ★Salt1/2 tsp
• ★Sugar1/2 tsp

1. 1

   Finely chop 6 inches of white scallion. In a bowl, mix with 1 tbsp sesame oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/2 tsp sugar to make the scallion salt sauce.

2. 2

   Prepare the coarsely ground black pepper in a separate container.

3. 3

   Cut the 600g chicken thigh into bite-sized pieces. In a bowl, add 1 tbsp sake, 1 tsp sugar, and 1/4 tsp salt, then massage well with your hands for about 10 minutes to marinate.

4. 4

   Heat a frying pan over medium heat and add a little salad oil. Arrange the marinated chicken thigh pieces and cover with a lid. Cook until golden brown on one side.

5. 5

   Once the chicken turns pale and the surface firms up slightly, flip and cover again. Cook the other side until golden brown.

6. 6

   Transfer the cooked chicken thigh to a plate, drizzle with the scallion salt sauce made earlier, and sprinkle with coarsely ground black pepper to finish.

Don't forget to sprinkle the coarsely ground black pepper after adding the scallion salt sauce. Freshly ground pepper from a pepper mill has a wonderful aroma and is recommended. Serve alongside fresh lettuce or other vegetables for an even more delicious meal with the scallion salt sauce.

• Calories420 kcal
• Protein38 g
• Fat18 g
• Carbs8 g
• Sodium2 g