Negi shio is the simplest idea in Japanese cooking: spring onions, salt, sesame oil and a splash of vinegar, stirred together and spooned over something hot. It is the sauce you get at a yakitori counter when you order chicken without the sweet glaze.
Here it goes over crisp-skinned chicken thigh and a bowl of rice, which turns it into dinner rather than a snack. The whole thing takes twenty minutes and most of that is the chicken rendering quietly in the pan.
Make the relish first so the onions have a few minutes to soften in the salt.
