Japanese restaurant Hakata TonTon in New York City's West Village believes this dish is scrumptous — but that the pig's skin ingredient is good for the skin.
The recipe is below.
= “A” =
½ Cup Cooking Sake
4 Tablespoons Katsuo-Dashi (Bouillon prepared from thick Katsuobushi)
2 ½ Tablespoons Japanese sweet rice wine for cooking
2 ½ Tablespoons Soy Sauce
6 Teaspoons Sugar
A few sliced of Ginger
½ Tonsoku (pig's feet)
1 Chicken Thigh
Grated Radish (accompanying dish)
1. Combine “A” and bring to a boil
2. Cut Tonsoku and Chicken Thigh into bite-size pieces and fry them in oil (356 F) for 2 minutes
3. Combine deep fried Tonsoku and Chicken Thigh from step 2 with the boiled ingredients from step 1 and boil for 3 minutes
Hakata TonTon in New York City's West Village (61 Grove Street, NY, NY 10014)