Let's make the Tebasaki sauce. Combine the soy sauce, sake, mirin, sugar, and the grated garlic and ginger root in a pot. Turn on the burner. Stir evenly with a spatula.
Bring it to a boil to let the alcohol evaporate. Turn the heat to low, reducing the sauce for a few minutes. Pour the sauce into a bowl. Add the vinegar and stir with the spatula.
Let's prepare the chicken wings. Place the chicken wings onto a paper towel. Cover with another paper towel and press with your hands, removing all of the excess water.
Remove the paper towels and sprinkle on the salt. Lightly pat the salt onto the chicken. Flip it over and sprinkle on the salt again, lightly patting it.
Place the chicken into a bowl. Add the sake and ginger root juice. Rub the seasonings into the chicken thoroughly. After seasoning the chicken, allow to sit for about 10 minutes.
Press the chicken with a paper towel to lightly remove the excess liquid. Put the potato starch into a food storage bag. Place the chicken wings into the bag. Shake vigorously to coat the chicken with the starch. Place the chicken wings onto a cooking tray.
Let’s deep-fry the Tebasaki chicken. Heat the vegetable oil over medium heat. Drop in a sprinkle of sesame oil for added fragrance and taste. The amount of the frying oil should be enough to almost cover the chicken wings.
Remove the excess starch from the chicken. Place them into the pot while the oil is still cold. Deep-fry the chicken without stirring until the surface is cooked. This will help hold the starch in place while cooking.
When the temperature begins to rise, ladle the hot oil over the chicken to cook thoroughly. The hot oil tends to splash so be careful not to burn yourself.
When the edges of the chicken begin to brown, flip them over. Deep-fry the chicken evenly until golden brown. Place the chicken onto a cooling rack. Turn off the burner.
When they are still hot, put the chicken wings into the bowl of Tebasaki sauce. With a paddle, toss to coat with the sauce.
Serve the Tebasaki chicken wings on a plate. With a kitchen brush, coat the chicken with the extra sauce.
Sprinkle on the toasted white sesame seeds and a generous amount of the coarsely ground black pepper. Finally, top with the sansho pepper powder and red chili powder to taste.
Be sure to drop in the chicken when the oil is still cold. This will help the chicken heat up slowly, cooking the inside with the juices while deep-frying the outside to a golden brown.
This recipe allows you to make plenty of Tebasaki chicken wings without any trouble. You should definitely try it on Thanksgiving Day.
Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.
First, let's make the marinade.
In a plastic bag, combine the soy sauce, oyster sauce, honey, black vinegar, ginger juice and grated garlic.
Mix it thoroughly.
Prepare the ribs by rubbing all sides of the meat with half a teaspoon of salt.
Set it aside for 30 minutes.
The salt will help to extract the moisture from the surface.
Thoroughly wipe off the moisture with a paper towel.
This process will help to season the ribs and also remove any unwanted flavor.
Pierce the ribs in numerous places with a fork or bamboo stick.
This will help the meat to absorb the seasoning and also tenderize it.
The ribs can be slippery so be careful not to hurt yourself.
Place the ribs into the bag of the marinade.
Tightly close the bag and cover the ribs with the marinade.
Keep the ribs in the fridge for at least 2 hours or overnight.
This will make the meat tender and juicy.
Remove the bag from the refrigerator at least 30 minutes before cooking.
Bringing the meat to room temperature first, will help cook the meat thoroughly and prevent undercooking.
Drain the excess marinade and place the ribs onto a wire rack on a tray.
Then, transfer the remaining marinade into a pot.
Sprinkle a generous amount of coarsely ground black pepper on both sides of the spare ribs.
The vinegar, honey and ginger juice will help to tenderize the meat and the black pepper will bring out the flavor.
Place the ribs into the preheated oven along with the wire rack.
Placing the baking sheet covered with aluminum foil underneath the wire rack will make cleaning up much easier.
Bake the ribs at 200°C (392°F) for about a total of 25 minutes.
Meanwhile, let's reduce the marinade to make the sauce.
Bring it to a boil and then remove the foam.
When the sauce slightly thickens, it is ready.
You can pour the sauce over the ribs to taste later.
When the top of the meat is deliciously browned, flip the ribs over.
If the surface begins to burn, cover the ribs with aluminum foil.
Bake until the other side becomes golden brown.
This dish goes great with shiraganegi, the shredded white part of a long green onion. To make the shiraganegi, please check out our yakibuta ramen video.