Tuesday, January 28, 2014

Crisp

Nagoya Style Chicken Wings

_DSC2477My desire to go to Japan was heightened while I was making these chicken wings. When my husband and I travel to Japan, we usually stay in Nagoya the first night. As we age, our coping mechanism for jet lag will diminish and all we want is to sleep in a horizontal position. The city of Nagoya is between places and we know a great hotel to crash at. We did this same travel pattern often enough that we feel know Nagoya Station well. No matter how late we get there, we drop off our luggage in the room then hurriedly go down to a convenience store to buy puddings or musubi (rice ball)….that is the sort of things I long for…

This recipe is from Masahiro Kasahara (笠原将弘)’s cookbook ‘Let me handle the chicken wings too’ (手羽も俺に任せろ). He is owner of ‘Pros and Cons Arguments(賛否両論) ‘ restaurant in Tokyo. The place has far more favorable than negative reviews of course and it’s very hard to get a reservation. He has studied cooking since he graduated from high school and his late father was also a cook. It’s in his DNA to be in this field I bet. He practices Christianity and despite devastating loss of his wife last year, he makes best efforts as a chef and as a single dad for his three young daughters. Last September he opened the 2nd same name restaurant in Nagoya. I hope we could find this dig next time there. You see, we are only familiar with inside the perimeter of the station.  

Ingredients and instruction for 8 to 10 chicken wings (Print Recipe)

  • 8 to 10 chicken wings

  • For Marinatesake 2 Tablespoons, salt 1 teaspoon

  • Potato starch 3-4 Tablespoons

  • Glaze Mix all in small sauce pan - sake, soy sauce, mirin 4 Tablespoons each, rice vinegar 2 Tablespoons, sugar 1 Tablespoon, grated ginger 1 teaspoon and grated garlic 1 teaspoonIMG_0835

  •  Oil for frying

  • White toasted sesame seeds

  1. Cut off chicken wing ends and keep the middle part. Save two other parts for chicken stock (see pic) etc..
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  2. Prick the chicken with fork
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  3. Rub chicken with sake and salt and let rest for 1-2 minutes. Wipe lightly with paper towel.
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  4. Coat wings generously with potato starch. _DSC2454

  5. Heat oil to 356 F. Fry wings until golden color; approximately 4-5 minutes
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  6. While the wings are frying, boil glaze until it thickens some._DSC2468

  7. Brush the liquids over the just-fried wing on the skin side only and sprinkle with white sesame seeds. Serve with lots of napkins!
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Crispy, Sweet and Salty chicken wings are sure hit with the Super Bowl crowd! Go Seahawk!_DSC2473

Last week…I noticed the tree had some buds coming in and tulips start shooting up… Why on earth I could complain about slightly below 40 degree weather since other parts of the country are freezing? IMG_0828IMG_0829

Large piece of cherry pie shared from a neighbor. I looked for ice cream in our freezer but there was none. I whipped up cream by hand. Mmmm, life is grand! Or cherry on top?IMG_0841

Thank you for reading thus far. Wishing you a wonderful week!

Oh one more thing…my husband is tweaking my blog and he designed that ‘nippon nin’ logo. Whada ya think?

25 comments:

  1. The new logo is VERY "smart," I think, Akemi! Very talented family you have.

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    1. Thank you Kathy. Yes, he is very smart and nice guy.

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  2. Yay, I am not the only one who just tweaked her blog design ;)! I love your new logo :)! And as always your food photos are sop drool-worthy :)!

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    1. Thank you CG. I love your new logo too. Your character bento are so cute! You are so talented.

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  3. Your crispy chicken looks so inviting:) Eating crispy chicken, looking at the beauty of a spring budding tree, while husband takes care of blog designs ...you're one very blessed lady indeed:) OK you deserve it too:) Stay blessed:)

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  4. I love these crispy chicken wings! Sesame seeds definitely add to their taste!

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    1. Thank you so much! I definitely try your style for this upcoming Valentine's Day.

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  5. Yummmm!! I love your new logo!

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    1. Jalna, I'm so jealous that you're in Japan right now. Have a fun and safe trip. Thank you for your comment.

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  6. Delicious chicken wings with a grand dessert. Blessings dear. Catherine xo

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  7. I think this look absolutely delicious!!
    and love your new logo your hubby is so nice:))

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    1. Thank you so much. My husband is very helpful and he still tweaking. I letting him play for a while.

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  8. これ美味しそう! つけだれのレシピ重宝します。オレゴンは もう春の息吹を感じるのですね。ねこやなぎ?も春らしい。チューリップももう葉っぱが出ているのですね。 ロゴも日本的でいいですね。

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    1. ありがとう!ブログによってくれて感謝!これは本当に美味しかったです。超お勧め。

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  9. Wow, such a beautifull chicken wings plating, five star quality!!!
    lovin chicken wings all the way, i guess i would love to put the glazed chicken wing in a oven for about a minute or two for slichly caramelised the glaze....
    just perfect to watch game!!!

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    1. Thank you very much. Ha ha ha, you're so professional! I will try your method next time.

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  10. These wings look really crisp and super duper delicious!

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    1. Thank you Angie. I have to double this recipe next time, they wer gone in second.

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  11. First of all, the logo is really cute :-) Secondly, I love these sticky crunchy wings. I am very curious about both the cookbook and the restaurant. There is no way I could ever read this book, so I'll put down the restaurant's name and see if I can go there next time I visit Tokyo. Thank you for the recommendation.

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    1. Thank you Sissi. The restaurant is very hard to get reservation. It's in Ebisu and prices are reasonable.I highly recommend it.

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  12. Oh my, those chicken wings do look good. This is coming from someone who doesn't normally get too terribly excited by wings but damn if those aren't making my tummy rumble right now! They seem so easy to make too?!

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    1. Thank you Charles. It is easy and one of my favorite savory snack.

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  13. It's so hard to resist anything fried especially when they are wings which are my weakness. These look really yummy and is simple to make. Thanks for sharing!

    -Kit

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