Cooking ingredients in dashi stock is not the only way to make simmered dishes. No stock is needed if the ingredients are rich in flavor. For this week’s dish, Yoko Munakata of the Better Home Association chose chicken wing flavored with vinegar that will soften the meat and pickled plum that will reducethe oiliness. “This stew can be a main dish,” she says. Wing tips that have been cut off may be used to make soup.Serves four.
12 (600 grams) chicken wing (tebasaki)
Piece of ginger (half the size of thumb)
150 grams summer burdock (shin-gobo)
1 large pickled plum (umeboshi)
Seasoning A (1 cup water, 1/2 cup sake, 3 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp vinegar)
1 Tbsp sweet mirin sake
1 Tbsp soy sauce
Cut off tip section of wing at the joint and use remaining middle section (tebanaka) only. Make a cut between two bones so meat will come loose when eaten.
Thinly slice unpeeledginger. Slice burdock at an angle into pieces 5 cm long and 1 cm thick. Immerse in water for a while and drain. Tear pickled plum into small pieces.
Bring water to a boil, briefly boil chicken to remove smell. Drain water, place chicken, ginger, Seasoning A in pot and bring to a boil. Remove scum, place small lid directly on ingredients. Also place proper lid with small opening and cook over medium heat for 12-13 minutes. If large and shallow pot is used, turn down heat since water evaporates faster. Add water it stock is reduced too much.
Add burdock, .pickled plum and its seed to pot. Add mirin and soy sauce and cook over medium heat for 10 minutes until most of stock is gone.
From the vernacular Asahi Shimbun's KashikoiOkazu column
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