Pat the chicken cartilage dry with paper towels.
In a medium bowl, combine the koikuchi soy sauce, sake, mirin, grated ginger, and grated garlic. Add the chicken cartilage and mix well to coat. Marinate for 30 minutes at room temperature.
Drain any excess marinade from the chicken cartilage.
Sesli anlatım, porsiyon ayarı ve daha fazlası
