Hello! (: How’s your week going? This will be my second post in recipe and it’s fairly simple, hope you will like it. As the supermarket I frequents to has this campaign of ’98yen’ sale, and chicken wings (mid-joint) is selling at 98yen per 100g so I just bought a pack which has 9 pieces in it. This ‘special’ sauce which I don’t know how to describe in English, is called ama-kara (甘辛). It’s a little sweet and a little salty, something similar to teriyaki-sauce.
Ingredients (Serves 2):
- Chicken wings (mid-joints / drumlets) – 7 ~ 9 pieces
- Salt – ¼ teaspoon
- Corn starch – 1½ tablespoon
- Shoyu – 2 tablespoon
- Sugar – 1 tablespoon
- Mirin – 1 tablespoon
- Sake – 1 tablespoon
- Marinate the wings with salt on both sides and rest in fridge for about 10 minutes.
- Coat the wings fully with corn starch.
- In a frying pan, add about 1cm in height of cooking oil and heat until it’s ready for frying.
- Meanwhile, in another frying pan, add in the rest of the ingredients together and simmer until it’s half the original volume. Turn off the heat. [Note: do it simultaneously with step 3.]
- Fry the wings till cooked, and transfer it straight into the sauce.
- Coat the fried wings evenly and serve it on a plate.
- Garnish with white sesame.
When I was preparing this dish, I used my ‘magic oven’ to fry the wings.The good thing about this is it’s healthier than the traditional method. The bad thing is it’s less crispy and a little soggy on one side of the wings. ):
Instead of using chicken wings, you may also use cut chicken thighs to prepare this dish! 😀 Enjoy!! ♪
Hello! Going to share with you all on how to make Oyako don (親子丼). You can always find this on the menu when you go to a Japanese restaurant that serves set meal (定食 teishoko). The meaning of Oyako is ‘parent & child’ and don is a short-form for donburi which means ‘rice bowl’.
Ingredients (Serves 2):
- Chicken thigh meat – 1 piece (approx. 250g ~ 300g)
- Egg – 3 medium sized
- Onion – 1/2 of regular sized
- Dashi stock – 200ml
- Shoyu – 50ml
- Mirin – 50ml
- Cooked rice – 2 person servings
- Pan-fry the chicken thigh in a heated pan with some cooking oil until the skin side starts to brown. [Note: to place the skin side down first, then flip over.]
- The chicken thigh does not need to be fully cooked in step 1 as it will be simmered in step 7.
- Slice the chicken thigh into bite-sized pieces.
- Beat the eggs lightly together in a bowl. [Note: do not beat the eggs until you can’t see the egg whites.]
- Slice the onion.
- In a pot, add in dashi stock, shoyu and mirin together and bring to a boil.
- Add in the sliced chicken thigh pieces and sliced onion and bring it to boil again.
- Bring the fire to low and slowly pour in half of the beaten eggs in a circular motion. [Note: hold your chopsticks against the bowl while pouring the beaten eggs and start from the middle then outwards. You will notice that what was poured out are the egg whites, keep the beaten yolks for the step 10.]
- Cover with a lid to allow the meat and egg whites to be cooked.
- Pour in the remaining beaten eggs (mostly egg yolks) to fill the ‘holes’ which the egg whites didn’t managed to cover.
- Turn off the fire after 30 seconds.
- Serve it on top of Japanese rice and garnish it with mitsuba (三つ葉) or shredded seaweed (刻み海苔).
For a healthier choice, you may use chicken breast meat instead of thigh and 2 eggs instead of 3. I’ve learnt the ‘golden ration’ of the simmer sauce for Oyako don on a TV prog and found that it’s really good. 😀
P/S: The reason for adding the egg white in first is because egg white takes a longer time to cook than egg yolk.