Great with plain donabe rice.
For this dish, I use my classic-style donabe, "Hakeme".
Add the pan-fried browned chicken wings (cooked just outside) to the donabe, and sauté with the aromatics.
Add the sake, soy sauce, sugar, black vinegar, and water. After simmering for 20-25 minutes, add the enoki mushrooms.
Garnish with the remaining scallion, and serve while it's hot. It's so good!
Braised Chicken Wings & Gobo in Soy & Black Vinegar Sauce
Ingredients: (4 servings)
8 chicken wings (mid section and tips)
1 tablespoon shio-koji
1 tablespoon olive oil
1 tablespoon sesame oil
1 knob ginger, sliced into thin shreds
2 cloves garlic, thinly-sliced
2 scallions, thinly-sliced diagonally
5 oz (150 g) burdoc root ("gobo"), cut into obliques
4 shiitake mushrooms, quartered
2 tablespoons sake
1/4 (60 ml)cup soy sauce
3 tablespoons raw brown sugar
1 1/2 tablespoons black vinegar ("kurozu")
2 cups (480 ml) water
3.5 oz (100 g) enoki mushrooms, broke apart by hand and cut in half
some ichimi togarashi
Procedure:
- Marinade the chicken wings in shio-koji overnight (or at least a couple of hours).
- Wipe off the marinade from the chicken. In a sauté pan, heat the olive oil and pan-fry the mic section of the chicken wings, skin side down first, until golden brown over medium-high heat. Turn them over and and add the wing tips. Cook for a couple more minutes.
- Transfer the chicken to the donabe, but leave the grease in the pan. Add the sesame oil, ginger, garlic, and 2/3 of the scallion, and stir over medium-high heat until aromatic. Add the burdock root and shiitake mushrooms. Sauté further for a couple of minutes.
- Add the sake, soy sauce, sugar, vinegar, and water. Line the surface with a drop lid ("otoshi-buta") or a piece of parchment paper. Cover and bring to a boil, and reduce the heat to simmer. Simmer over medium-low heat for 20-25 minutes or until the chicken is very tender and the sauce is reduced by more than half. Add the enoki mushrooms and stir.
- Turn off the heat and let it rest for 5 minutes.
- Garnish with the remaining sliced scallion. Serve into individual bowls and sprinkle some ichimi togarashi.
