Chicken skin izakaya, wasabi root crisp, daikon foam

Marco

Marco

7th May 2012

Chicken skin izakaya, wasabi root crisp, daikon foam

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken skin izakaya, wasabi root crisp, daikon foam recipe a try?

Ingredients

  • Chicken skin from the body/breast cut into strips inch wide
  • Fresh wasabi root
  • White daikon radish
  • Panko bread crumbs
  • Eggs
  • Good sake
  • Gas charger and nitrous oxide
  • Soy sauce glaze
  • Soaked wooden skewers
  • Kitchen grill/charcoal pit/barbecue
  • White miso paste (fermented soybean)
  • Dashi (seaweed stock)
  • Agar agar

Method

Slice daikon into slices 1/4 inch thick, place in a pan with a splash of sale, lid and on and cook on low heat
When daikon is softened blitz into thick purée. don't season
Skewer the chicken skin bunching it together but leaving space in between pieces
For soy sauce glaze reduce soy sauce by half with 1/2 weight of jam sugar when reduced stir in spoonful of miso paste and dashi
Slice wasabi root very thin on mandolin dip in egg and Panko breadcrumbs deep fry and set aside
Grill chicken skin and constantly dip and re-dip in glaze
Add agar agar to daikon enough to thicken it a bit, put in nos canister and set aside
Serve chicken skin hot, crisp room temperature and foam fairly cool