Friday, July 17, 2009

Messy Chicken Drummettes (Tagine-style Donabe, "Fukkura-san")

In the summertime, I like dishes with a lot of vinegars. I made the teriyaki-style sauce with black vinegar for this dish. You can taste the nice refreshing flavor of the vinegar, but it's never overpowering.

Before cooking the chicken drummettes, I season them with salt and pepper, and leave them in the fridge overnight. You can season right before cooking if you don't have time, but the overnight resting with the seasoning makes the chicken really deep in flavors. It makes a big difference.

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The chicken drummettes are first seared in the skillet of the tagine-style donabe (Fukkura-san), then removed.

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After wiping the excess grease, onion slices and mushrooms are sauteed and the sauce (black vinegar, soy sauce, sake, mirin, and sugar) is added.

Chicken and boiled eggs are added back to the skillet and cook with the lid on for 8-10 minutes. (I was running three different donabes at the same time on that night! )

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Mmm...the aroma of the sauce is really wonderful. After serving in the individual plate, you can enjoy them with your fingers. I like this messy-style! It was a nice evening under the stars. I had the messy chicken, miso soup, and the rice, which were all cooked with different donabes.

The great thing about donabe cooking is that you can serve out of donabe at the table. And, these donabes (you can order at from Iga, Japan, have the great heat retaining ability. (My miso soup was still piping hot after it was served out of the soup & stew donabe, "Miso-shiru Nabe", which was sitting at the table for 15 minutes.) So, even for outdoor dining, you don't have to worry about the food getting cold by the time it comes to the table.

I posted the full recipe on toiro's website. So, please check it out!