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.
First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
Add the anko, sweet bean paste and spread the dough around it.
Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
Slightly dampen each dango. And coat it with sesame seeds.
Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
The anko mixed with walnuts or ground sesame seeds is also delicious so you should definitely try it out.
You can also use pumpkin or sweet potato paste instead of the bean paste.
The freshly-made gooey dango are delicious but the sweet bean paste inside is piping hot so be careful not to burn your tongue.