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. Slit the middle part of the chicken wings.

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



2. soak some dried shitake mushrooms into cold water.

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

4. sauté the surface till golden brawn on medium heat.

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



5. add seasonings..

*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.



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

* you can also use regular water.



7. simmer it for 40~60min. at low heat

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



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

* 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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