Hi, everyone! I'm Masa! This time I'd like to share
a super tasty dish!
It's (Japanese),
which is ama-kara chicken wings!
This type of dish we called "amakara-ni" in Japanese,
"a-ma-i" means "sweet",
"ka-ra-i" usually means something spicy.
We can say that chili is "karai",
but it can also mean something salty.
The dish this time has a sweet and savory flavor,
it's really great to have it with a bottle of bear!
This dish is also really easy to make,
let's get started!
100g peeled daikon
There's a layer of fiber beneath the skin
Peel the skin thicker to remove the fiber
The fiber will cause a bad texture in this dish
You can make kimchi with these peeled skin, please check out the info box!
Thinly sliced
8~10g ginger
Also thinly sliced
2~3 shiso leaves
Remove the stalks
To fully add the flavor, cut them in a different direction
Roll them up
Finely chopped
Like so, you can have more shiso flavor!
3~4 sprigs of green onions
Cut into small chunks
The greens can be left for the next time to use
Slice in
Tear off the outer layer
Stack them up
Shred
To make them curl up, put them in iced water
Next, I'll prep konjac, right here...
I've got two different kinds here, one is white and the other one is gray.
But why two different colors?
Long time a go, there were two ways to make konjac,
one is also used in nowadays, which is konjac potatoes ground into powder, then make a konjac piece.
The other way is using the whole konjac potato,
then make a konjac piece straightly.
The second way will left the skin in it,
so we'll get a gray konjac piece.
Now, we ground them first, then make a konjac piece.
But some people didn't like the white color, so they'll add food coloring in them.
The food coloring is naturally from sea kelp, so the flavor won't change that much!
So, no matter which color of the konjac you use, the flavor is still there!
This time I'll use the gray one!
1 konjac piece
Tear it into small chunks
So that it can absorb more flavor!
Or you can scoop it with a spoon!
Blanched about 1 minute
Wash off the excess smell
300cc dashi stock, 50cc sake
4 tbsp mirin, 1 tbsp sugar
4 tbsp soy sauce
Now, let's prep the meat!
In Japanese, we called "tebasaki", which means chicken wings.
This part of the meat has a lot of collagen,
which is good for the skin.
I forgot the precise name in Chinese...
(Collagen)!
There's a lot in this part of the meat!
It's good for the skin, so you can not only enjoy the flavor, but also take good care of your skin at the same time!
Turn up to medium heat
8~10 chicken wings
Sear till golden
Konjac in
If you can't get konjac, you can add more daikon instead!
Daikon in
Ginger in
1/2 tsp sesame oil
Stock mixture in
Lid on and let it boil
Then turn down to low heat
Let it simmer for 10 minutes
Or till the texture you like
Crank up to high heat
Cook to the density you like
Turn off the heat
You can decide the amount of the juices!
Absorb excess water from the green onions
Mixed with chopped shiso leaves
Some white sesame
Now some super tasty, aromatic,
ama-kara chicken wings are done!
Finally, we can have a taste! I can already smell it from here!
I'll stop talking...
The color is great!
Sorry to eat it with bare hands...
Let's dig in!
This...
The meat is really soft! You don't need to tear the meat off from the bones!
Really tender!
Let's have some konjac...
The flavor is all in there!
Let me have a drink...
So enjoyable!
So, you can have more.. ummmm... I forgot again, collagen!
So tasty and so good for your skin!
Awesome! The dish this time, you can adjust everything on your own, because this kind of nimono
you can have more juices in it,
or the method this time. Cook till the right texture,
crank up the heat, then reduce the juices.
So the flavor will be denser,
and you can serve it with drinks or a bowl of rice!
It's also great to have it at room temp, so you can put this dish in a lunch box!
If you like this tasty and skin-caring dish,
make sure you try this out! Thanks for watching!
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