The Honesuki is a knife used to remove bones from chicken parts and other meat. It is lighter and thinner than the Garasuki knife, and could be used to replace a Western boning knife.
A Favorite Recipe: Crispy Chicken & Ponzu Sauce
3 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed lemon juice
6 tablespoons mirin (Japanese rice wine)
4 tablespoons light soy sauce
6 chicken thigh cutlets, skin on
Sea salt and freshly ground black pepper
1 tablespoon light-flavored oil, such as canola
6 long green onions, trimmed, finely sliced
- To make the ponzu sauce, place the juice and mirin in a small saucepan. Bring to the boil, simmer for 1 minute then remove from the heat and set aside to cool. Add the soy and stir to combine.
- With a sharp honesuki knife, carefully cut the bone out of each cutlet, leaving a boneless fillet with skin on. Pierce the skin of each piece of chicken several times with a skewer or fork. Season well.
- Heat oil in a large frying pan over a high heat. Cook the chicken, skin side down, for 2-3 minutes or until skin is golden and crisp. Turn over, cover with a lid and cook for a further 2-3 minutes or until chicken is cooked through.
- Transfer chicken to a chopping board and slice into ½ inch thick slices. Pile chicken onto a serving platter, sprinkle with the green onions and drizzle with ponzu sauce.
- Serve with rice and wasabi or hot mustard.