A simple recipe for chicken skin and mitsuba that goes well with beer!

1. Grill the chicken skin until golden brown, or place the chicken skin-side down in a frying pan over low heat, wiping off any excess oil with paper towels, and fry until golden brown.

2. Quickly blanch the mitsuba, then cut the stems into pieces about 6cm long and the leaves into small but not too small pieces.

3. Combine the ingredients in (A), chicken skin, and mitsuba in a bowl.

4. Place in a serving bowl and top with seaweed.

5. Done. *Depending on the season, you can use parsley, Japanese ginger, or other aromatic herbs instead of mitsuba.