Marinated chicken wings and grilled vegetables with early summer sprout sauce

Beautifully grilled meat and vegetables served on a yakiniku grill with a refreshing sauce made from new summer shoots. This time, we will make a sauce using Japanese pepper flowers and young leaves. It is great not only to enjoy at home, but also to enjoy it outdoors like a barbecue.

<How to make>

1. 1. Pierce the chicken wings with a fork or something similar to make holes in them, pound them with a knife to make a paste, sprinkle salted lemon confit on top, spread them out on a tray, lightly drizzle olive oil all over, wrap in plastic wrap, and marinate in the refrigerator. It's best to do this the day before you plan to eat it.
2. ② Cut the vegetables into large chunks. Parboil vegetables that are hard to cook, such as potatoes and carrots.
3. 3. After thoroughly heating the yakiniku grill, slowly grill the marinated chicken wings and vegetables until golden brown, then arrange on a plate.

<How to make>

1. 1. Finely chop the Japanese pepper flowers and new buds with a knife and place them in a mortar and pestle.
2. ② Pound the salted lemon confit with a knife to make a paste, then place it in a mortar and pestle.
3. 3) While slowly adding the olive oil, grind with a pestle until it reaches your desired consistency, then transfer to a suitable sized container.

Salted lemon confit is made by soaking sliced ​​lemons in salt for a while until the flavors blend. If you want to make it quickly, just grate lemon peel, lemon juice, and salt. If you can't get hold of Japanese pepper, why not try making a sauce with herbs such as coriander, parsley, and basil? It's also recommended to combine various ingredients. It's convenient to make a lot of it when the ingredients are available. Place it in a jar or other container, cover the surface with olive oil, and store it in the refrigerator. It can be used to mix with pasta, or with grilled fish or cold tofu.