Originally Posted by
MSYtoJFKagain
Hi everyone,
I come in need of virtual support.
More specifically. I am trying to replicate a dish we ate in Kyoto that I have been dreaming about. Our friends are in Kyoto and actually visited the restaurant today and reminded us that it's the best thing ever.
The dish:
"Kyoto salt chicken" at Manzara Honten.
I think it's a deboned thigh. I know they definitely dry brine it with salt. I'm assuming it's slow roasted and then finished under a broiler for the skin. Any help would be more than a little appreciated.
The general recipe is this:
https://cookpad-com.translate.goog/r...n&_x_tr_pto=sc (the liquor would be sake)
https://cookpad.com/recipe/7165409
I can’t quite tell from the photograph but it seems to have some unusual colouring. Is it possible that it was cooked or marinaded with squid ink?
Personally, I follow Mandy Lee’s method for making crispy chicken. But to make it more succulent you can first marinade it in shio kouji (and if you don’t have access to shio kouji/shio koji, try with a combination of yogurt and salt - lots of instructions on the internet to do this)