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Hi, I'm Francis, the host of this show 'Cooking with Dog.' Konnichiwa! When you think of Kagawa Prefecture, you might immediately associate it with Sanuki Udon. However, today we're making another local specialty, bone-in chicken called 'Honetsuki-Dori.' First, remove any excess moisture from the surface of the chicken thigh using a paper towel. To help it absorb the seasonings easily, pierce the chicken numerous times with a bamboo skewer. Make sure the entire surface of the chicken is thoroughly pierced.
Flip the chicken over and remove excess moisture thoroughly from the opposite side. Also, pierce the other side with a bamboo skewer, making sure to pierce it as many times as possible. Next, place the knife tip at the joint and gently move it back and forth. Slowly move the knife back and forth without applying much pressure, allowing it to slide easily into the gap between the joints. Detach the joints while keeping the skin intact. Make incisions in the meat along the bones, partially separating the meat and bones.
This will help cook the chicken evenly. Make incisions along the other side of the bones as well. To season the chicken, calculate the salt amount as 0.5% of the weight of the bone-in chicken in advance. Apply about 2/3 of the amount to the meat side.
Rub it thoroughly into the meat. Flip the chicken over, and rub the remaining 1/3 of the salt into the skin. Position the chicken with the meat side facing up, and generously sprinkle coarsely ground black pepper on it. Spread the grated garlic on the meat as well. While garlic powder is typically used, we prefer fresh garlic. You can choose either option based on your preference. Because garlic tends to burn easily, try distributing it into the gaps rather than over the surface. Place the chicken onto a tray.
Cover it with plastic wrap, and allow it to marinate in the refrigerator overnight or for a full day. This will allow the flavors to infuse thoroughly, making it even more delicious. Now, let's cook Honetsuki-Dori! Heat the olive oil in a frying pan. Once it's heated, place the marinated chicken with the skin side up. Cover with a lid and cook over low heat for 7 to 8 minutes. This chicken was marinated in the refrigerator for a full day, allowing the meat to thoroughly absorb the flavor.
Every part of this chicken should be delicious to eat. Occasionally rotate the pan to brown evenly. At the halfway point, open the lid and check the browning. If water drips into the pan, the oil may splatter, so gently lift the lid vertically to minimize dripping. Check the sear on the meat. It's looking good. Cover and continue cooking on low heat.
After cooking for about 7 minutes, flip the chicken over. Cover again and continue cooking for another approximately 10 minutes. By the way, this dish was inspired by the restaurant owner witnessing a scene in a Hollywood movie where an actress bites into a large piece of bone-in fried chicken. The desire to offer such an extravagant dish to customers led to experimentation, resulting in the creation of 'Honetsuki-Dori,' bone-in chicken thighs that are seasoned and grilled.
Check the browning again midway through. It's looking good as well. Cover and continue cooking. Now, the skin side has cooked for about 10 minutes. The skin should be delicious with a good amount of browning like this. Turn off the heat. Place the chicken onto a plate along with a side of cabbage leaves and cherry tomatoes. While the pan is still hot, add the soy sauce. Give it a quick stir, and then spoon the sauce over the chicken. By calculating the salt amount as 0.5% of the weight of the chicken, you won't end up with overly salty chicken even if you marinate it for an extended time.
Since you can prepare it the day before, it's also perfect for occasions like inviting friends over for dinner. The robust flavors of garlic and pepper will pair well with drinks! Now, let's take a big bite! Cabbage also tastes great with the chicken sauce. Delicious! Good luck in the kitchen! I am now heading to the traditional Japanese sweets shop Kashiya-Hikoichi that we introduced before. I'm looking forward to trying freshly made Japanese sweets. I think we should turn here.
There it is, Kashiya-Hikoichi-san. There are several shaved ice banners along the narrow alley leading to the shop. The familiar ice flag at the shop is fluttering in the wind. It seems that there are flavors such as sweet syrup, milk, matcha, red bean, strawberry, and matcha with red bean in shaved ice. Hello. Hello, please wait a moment. Summer-limited cold Japanese sweets: Fu Manju, Mizumanju, Mizuyokan Then there are also dorayaki, red rice, and monaka.
There was already a customer enjoying Japanese sweets in the rest area inside the store. Three pieces of Fu Manju. Three pieces. One piece of Mizumanju One piece of Mizuyōkan Please give me one of each of these dorayaki. Matcha Shaved Ice. Is it okay without red bean paste in the matcha? No, with matcha and red bean paste. Understood. Is it okay to enjoy one piece of Fu Manju in the rest area? It's okay. The first thing I enjoy is Fu Manju. It is carefully wrapped with a moistened sasa leaf, giving it a cool sensation.
It seems that they have mixed glutinous rice flour into nama-fu (steamed gluten) to give it a chewy texture. The scent of yomogi and sasa leaves spreads gently. The smooth sweet bean paste and the refreshing texture of the steamed gluten perfectly complement each other, making it slide smoothly down the throat. It was a refreshing manju that made me forget the summer heat with every bite. Excuse me. Wow, amazing, amazing. I have to film it before it melts.
Next is the shaved ice with matcha and red bean, topped with the sweet milk. Red bean rice is delicious, isn't it? That's right. It's delicious. It seems that they are making a strong matcha syrup by powdering Shizuoka's gyokuro tea at the store. The bittersweetness and the aroma of tea spread throughout the mouth. This was the most delicious syrup I have ever tasted.
The anko is made with high-quality Tanba Dainagon, and the beans are large and the sweetness is elegant. The not-too-sweet and pleasantly bitter matcha syrup was a perfect match. I was also interested in the strawberry shaved ice. The shop owner previously said that the combination of matcha and red bean is the best. It was the right decision to choose matcha with red bean. The red rice I enjoyed at the end is a delicacy made by steaming it together with large-sized azuki beans.
I decided to try it because the customer next to me said it was delicious, and I was influenced by their words. This is a very delicious red bean rice with a firm and satisfying texture and a perfect balance of saltiness. Even when you don't have much appetite due to the heat, you could probably eat two or three of these red bean rice. I'm glad I made this additional order. The shaved ice with plenty of Adzuki bean paste and matcha syrup was delicious. And then, the freshly made Fu Manju and red bean rice were also very delicious.
I have to come again. Thank you so much for watching until the end. Please consider supporting our channel through YouTube Super Thanks. Your subscriptions and likes are greatly appreciated. Take care, everyone. See you.
