■ Chicken thigh meat ... 2 pieces

■ White onion ... 1

■ Sake…2 tbsp

■ Bonito Soup Stock with Flying Fish…2 bag

■Water…400mL

■ Ginger (grated) ... 1 piece

■ Ginger (sliced) ... 1 piece

■ Garlic…1 clove

■ Sesame oil ... 3 tablespoon

■Coarsely ground black pepper…a little

■Vegetables such as tomatoes and cucumbers…appropriate amount

① Cut the chicken thighs in half, make a slit in the thick part of the meat, and poke holes in the skin with a fork. Rub the sake and grated ginger into the chicken thighs and let it sit for about 10 minutes.

②Put water, 1 bag of Bonito Soup Stock with Flying Fish, the green part of white onion, and sliced ​​ginger in a pot, bring to a boil, then add the chicken thighs from ① and simmer over medium heat until cooked through. Marinate the chicken thighs in the broth until cool. 

③ Finely chop the white onions and garlic and put them in a heat-resistant dish. Add coarsely ground black pepper and the contents of a bag of Bonito Soup Stock with Flying Fish. Heat the sesame oil in a frying pan, pour over the hot oil and stir well.

④ Arrange the sliced ​​vegetables in a bowl and top with the chicken thighs from ② cut into easy-to-eat pieces. Finish by pouring the green onion sauce from ③ on top.