Japanese food-Super tender soy sauce seasoned chicken wings


one of the popular cuisine “Nimono” using soy sauce based soup cooked until materials softens and flavor gets fully absorbed. this time I used chicken wings. enjoy the meat without worry about spending time to get rid of the bone!!

[ Ingredients ]
~serves two ~
8 chicken wings
4 pieces dried shitake mushrooms, soak in water
15g ginger
2 tablespoon sugar
5 tablespoon soy sauce
2 tablespoon mirin
2 tablespoon sake
1.5 cup shitake water, used to soften dried shitake

[ Directions ]
1-
1. Slit the middle part of the chicken wings.
POINT-ENG

* seasoning will easily reach inside of the meet through the opening.

 

 

2-
2. soak some dried shitake mushrooms into cold water.

2-
3. Heat up a pot over medium heat. After oiling the pot, toss in the processed chicken wings.

2-
4. sauté the surface till golden brawn on medium heat.
POINT-ENG

* even its stew, making meat slightly burn gives more flavor.

 

 

2-
5. add seasonings..
POINT-ENG

*this time I am adding more seasonings than usual. This way when it’s cool down, it can be still tasteful. besides it goes better with drinks,,
*if you want to have less salty, you can adjust by using less amount of each seasonings.

 

 

2-
6. cut soaked shitake mushrooms and put into the pot. and pour in measured shitake flavored water..
POINT-ENG

* you can also use regular water.

 

 

2-
7. simmer it for 40~60min. at low heat
POINT-ENG

*you can cook till the way you like. you can cook till it softens all the way, so you can debone without any effort..

 

 

2-
8. this time I cooked till there’s almost no juice left in the pot. all the goodies are absorbed inside of the meat!!
POINT-ENG

* this dish can be served in hot or cold. see whichever that fits your need.
putting in the bento-box(lunch box) will be also great!!

 

 

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