The following recipe doesn't require this sort of devotion to the sacred art of Tare making,but still achieves a wonderful result.
Ingredients
- 8 chicken wings
- 150 ml (3/4 cup) sake
- 260 ml (1 1/3 cups) mirin
- 3 tbsp sugar
- 260 ml (1 1/3 cups) shoyu (soy sauce)
Preparation
- Cook the chicken wings until they are browned over about half their surfaces.
- Pour the sake and mirin into a saucepan and bring to the boil.
- Turn down the heat to low and add the sugar, stirring until it has disolved.
- Add the shoyu (soy sauce) and browned chicken wings, bringing it to the boil.
- Cook over a low heat for 30 minutes.
- Strain the sauce through a sieve lined with a kitchen towel, reserving the chicken wings.
- Let the sauce cool to room temperature, before storing in the fridge.
Don't forget those chicken wings, they make an excellent snack washed down with a glass of beer.
Enjoy.
3 comments:
Thanks for this recipe George, I am off down to the Co-op tomorrow after work for the chicken (free range I hasten to add) to try out this tasty dish!
The one ingredient you might have trouble getting is the Mirin. I managed to pick up a couple of large bottles in Edinburgh on Saturday. If you do manage to get some and cook a batch up,let me know how you get on.
The nice thing about this recipe is that the sauce improves each time you use it. On Frday I cooked some chicken pieces on a griddle then braised them for ten minutes in my Yakitori mix. I then strained the sauce again so it's ready for a final run out tomorrow. I reckon it would be excellent with meat cooked on a barbecue.
No Mirin here but them I'm not surprised. But I think there is a shop down in Inverness which might have it though. I will be down there in the next week or two.
I am keen to try this recipe.
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