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.
Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
You can also top with sansho pepper or shredded nori seaweed to taste.