Teriyaki wings
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Yesterday an important event happened in my life from a gastronomic point of view: I tried teriyaki chicken wings according to a real Japanese recipe!
A friend who lived most of her life in Japan decided to take me on a culinary educational program and eradicate a couple of misconceptions common to Europeans about Japanese cuisine.
In general, of course, it was very interesting! It would seem that teriyaki sauce can be bought in almost any large supermarket!... But this is outside of Japan. And in the Land of the Rising Sun itself, a sauce with that name is not sold. Because it is mixed in different proportions for each specific type of dish.
Or another strange thing - on our bottles of sauce it is written that the meat is marinated in it. But the Japanese do not use teriyaki as a marinade; it is added only during the frying process! Which, mind you, speeds up cooking. In general, if anyone is interested in preparing 100% real authentic teriyaki wings, let's start collecting the ingredients.
Teriyaki wings are a hot appetizer, not a main course. It’s rational to take 5 pieces for 1 person; my ingredients are given for 2 servings, i.e. for 10 wings. An important component - soy sauce - is not for seasoning, but for cooking. It is darker and thicker than what is served, say, with sushi.
So, soy sauce - 2 tbsp. Sake (for cooking, it has a more pronounced “moonshine” smell than that for drinking) - 2 tsp. Sugar - 2 tbsp. Mirina - 1 tbsp. If desired, you can add 1 fresh clove or 1 tsp to this sauce. dry garlic, or a spoonful of ginger juice (not pulp, but juice). The amount of vegetable oil (sunflower or rapeseed) depends solely on the non-stick properties of your frying pan. The less it is, the better.
Ингредиенты
Chicken wings - 10 pcs.
Soy sauce - 2 tbsp.
Sake - 2 tsp.
Sugar - 2 tbsp.
Mirin - 1 tbsp.
Garlic - 1 clove fresh or 1 tsp. dry
Рецепт
1. Immediately begin to fry the wings in a hot frying pan with a minimum of oil until their surface is slightly stuck. Frying is carried out at maximum heat.
2. While the wings are frying, mix teriyaki sauce from all other ingredients.
3. Pour the sauce onto the wings and continue to fry them over high heat, turning them over from time to time. The cooking time depends on the type of stove and pan.
4. The teriyaki wings are ready when the sauce has reduced to a very thick liquid covering them with a light brown glaze. It should be all spread on the wings, the remainder on the bottom of the pan should be minimal.
5. Teriyaki wings are served at the beginning of the meal either without anything or with a green salad. They go great with beer.