Cooking with Dog: Exploring Kagawa Prefecture's Hidden Gem - Honetsuki-Dori

As we step into the world of "Cookingwith Dog," our host Francis is excited to share with us another local specialty from Kagawa Prefecture, a region that might initially come to mind when thinking of Sanuki Udon. Today, we're diving into the world of Honetsuki-Dori, a dish that's sure to tantalize your taste buds. To start, Francis begins by removing any excess moisture from the surface of the chicken thigh using a paper towel. This step is crucial in ensuring that the seasonings adhere evenly to the meat.

Next, Francis pierces the chicken numerous times with a bamboo skewer, making sure to cover the entire surface. This technique helps the chicken absorb the flavors more effectively. The author notes that this step can be a bit tedious, but it's worth the effort to achieve that perfect flavor balance. After piercing the chicken, Francis carefully removes excess moisture from the opposite side and repeats the process on the other side of the meat.

To help create a tender and juicy texture, Francis gently moves his knife back and forth between the joints, allowing it to slide into the gap between the bones. He then detaches the joints while keeping the skin intact, making incisions in the meat along the bones to partially separate the meat from the bones. This step ensures that the chicken cooks evenly and retains its tenderness.

With the chicken prepared, Francis calculates the salt amount as 0.5% of the weight of the bone-in chicken in advance. He applies about two-thirds of the salt to the meat side, rubbing it thoroughly into the flesh. The author notes that using fresh garlic is a personal preference, but you can choose either option based on your taste buds. Francis then proceeds to mix his ingredients together, creating a flavorful paste that will elevate the dish.

The next step in preparing Honetsuki-Dori involves mixing the prepared chicken with various seasonings and herbs, which Francis generously shares with us. With the chicken mixture complete, Francis begins cooking the dish, expertly balancing flavors and textures to create an unparalleled culinary experience.

In between cooking up a storm in the kitchen, our host Francis takes a break to explore a local sweet shop in Kagawa Prefecture. He visits a small store that specializes in traditional Japanese sweets, offering an assortment of summer-limited cold treats such as Fu Manju, Mizumanju, and Mizuyokan. The author samples these delicious sweets, noting the combination of flavors and textures that make each one unique.

Francis then orders some additional items from the shop, including Matcha Shaved Ice with red bean paste and dorayaki. He is particularly excited to try the Matcha Shaved Ice, which features a strong matcha syrup made by powdering Shizuoka's gyokuro tea at the store. The author notes that the anko (red bean) used in this treat is high-quality Tanba Dainagon, with large and sweet beans that perfectly complement the bittersweetness of the matcha.

In conclusion, Honetsuki-Dori is a dish that showcases the creativity and skill of our host Francis. With its unique blend of flavors and textures, it's sure to become a new favorite among food enthusiasts. By following this recipe and exploring Kagawa Prefecture's hidden gems, you can experience the rich culinary culture of Japan for yourself.

The final section of the article focuses on Francis's visit to the sweet shop, where he samples various traditional Japanese sweets and enjoys an assortment of flavors. The author notes that the combination of matcha and red bean is a classic pairing in Japanese cuisine, while the fresh strawberries add a delightful touch to the shaved ice. By exploring this small store, we gain insight into the rich cultural heritage of Japan's food traditions.

As Francis concludes his exploration of Honetsuki-Dori, he encourages readers to support their favorite cooking channels through YouTube Super Thanks. He expresses gratitude for the subscriptions and likes that make it possible for them to continue sharing their passion for cooking with the world. With this final message, our host Francis bids farewell, leaving us with a newfound appreciation for Japanese cuisine and the joy of cooking.

"WEBVTTKind: captionsLanguage: enHi, I'm Francis, the host of this show 'Cookingwith Dog.'Konnichiwa!When you think of Kagawa Prefecture, you mightimmediately associate it with Sanuki Udon.However, today we're making another localspecialty, bone-in chicken called 'Honetsuki-Dori.'First, remove any excess moisture from thesurface of the chicken thigh using a paper towel.To help it absorb the seasonings easily, piercethe chicken numerous times with a bamboo skewer.Make sure the entire surface of the chickenis thoroughly pierced.Flip the chicken over and remove excess moisturethoroughly 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 andgently move it back and forth.Slowly move the knife back and forth withoutapplying 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 thebones as well.To season the chicken, calculate the salt amount as0.5% 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 remaining1/3 of the salt into the skin.Position the chickenwith the meat side facing up,and generously sprinkle coarselyground black pepper on it.Spread the grated garlic on the meat as well.While garlic powder is typically used, weprefer fresh garlic.You can choose either option based on yourpreference.Because garlic tends to burn easily, try distributingit into the gaps rather than over the surface.Place the chicken onto a tray.Cover it with plastic wrap, and allow it to marinatein 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 chickenwith the skin side up.Cover with a lid and cook over low heat for7 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 deliciousto eat.Occasionally rotate the pan to brown evenly.At the halfway point, open the lid and checkthe 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 thechicken over.Cover again and continue cooking for anotherapproximately 10 minutes.By the way, this dish was inspired by therestaurant owner witnessing a scene in a Hollywood moviewhere an actress bites into a largepiece of bone-in fried chicken.The desire to offer such an extravagant dishto customers led to experimentation,resulting in the creation of 'Honetsuki-Dori,' bone-inchicken 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 10minutes.The skin should be delicious with a good amountof browning like this.Turn off the heat.Place the chicken onto a plate along witha 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 sauceover the chicken.By calculating the salt amount as 0.5% ofthe weight of the chicken,you won't end up with overly salty chickeneven if you marinate it for an extended time.Since you can prepare it the day before, it's alsoperfect for occasions like inviting friends over for dinner.The robust flavors of garlic andpepper will pair well with drinks!Now, let's take a big bite!Cabbage also tastes great with the chickensauce.Delicious!Good luck in the kitchen!I am now heading to the traditional Japanese sweetsshop Kashiya-Hikoichi that we introduced before.I'm looking forward to tryingfreshly made Japanese sweets.I think we should turn here.There it is, Kashiya-Hikoichi-san.There are several shaved ice bannersalong the narrow alley leading to the shop.The familiar ice flag at the shopis 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, MizuyokanThen there are also dorayaki,red rice, and monaka.There was already a customer enjoying Japanesesweets in the rest area inside the store.Three pieces of Fu Manju.Three pieces.One piece of MizumanjuOne piece of MizuyōkanPlease give me one ofeach 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 ofFu Manju in the rest area?It's okay.The first thing I enjoy is Fu Manju.It is carefully wrapped with a moistenedsasa leaf, giving it a cool sensation.It seems that they have mixed glutinous rice flour intonama-fu (steamed gluten) to give it a chewy texture.The scent of yomogi and sasa leavesspreads gently.The smooth sweet bean paste and the refreshing texture of the steamed glutenperfectly complement each other, making it slide smoothly down the throat.It was a refreshing manju that made meforget 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 matchaand 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 syrupby powdering Shizuoka's gyokuro tea at the store.The bittersweetness and the aroma oftea spread throughout the mouth.This was the most delicious syrupI have ever tasted.The anko is made with high-quality Tanba Dainagon, and the beansare large and the sweetness is elegant.The not-too-sweet and pleasantly bittermatcha syrup was a perfect match.I was also interested inthe strawberry shaved ice.The shop owner previously said that thecombination of matcha and red bean is the best.It was the right decisionto choose matcha with red bean.The red rice I enjoyed at the end is a delicacy madeby steaming it together with large-sized azuki beans.I decided to try it because the customer next to me saidit was delicious, and I was influenced by their words.This is a very delicious red bean rice with a firm andsatisfying 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 pasteand matcha syrup was delicious.And then, the freshly made Fu Manjuand 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 throughYouTube Super Thanks.Your subscriptions and likes are greatly appreciated.Take care, everyone.See you.\n"