You must make this recipe. I'm sorry, that was a tad direct wasn't it? Let me rephrase. I propose that you make this recipe. Now that we've established that, you have no excuse. You really don't! It uses the bare minimum of ingredients and it's overwhelmingly delicious in a very familiar and comforting sort of manner. They're flavours that aren't unusual yet magnified a hundred fold. What's great is that the entire recipe is very inexpensive and you could possibly attempt this in a very small kitchen. And it's incredibly simple! Boil the chicken wings in a stock, walk away for 2 hours. Come back, cool the broth and pour it into a container to jellify. This is the aspic. Scramble a few eggs, slice some spring onions and serve over steaming hot rice. Done.
Brown chicken wings on both sides in 1 tblsp of sesame oil. In retrospect, you could add garlic and onion to this stage.
Boil the chicken in a stock of 700ml dashi, 1 1/2tblsp sake, mirin and sugar, 1 tsp ginger, 50 ml light soy sauce. Add liquid proportionately to ascertain that chicken wings are covered. Add caramelised onion and garlic if you prefer. Bring to the boil on high, skimming scum. Lower heat slightly and simmer for 2 hours.
What it looks like after two hours.. you want the meat to be falling off the bone!
To cool down broth quickly, pour into a container set over a bath of iced water before refrigerating.
Thinly slice green onions
Beat 4 eggs in a bowl with 1 tblsp sugar and a pinch of salt.
Scramble until it resembles mince.
Once the broth jellifies, dice it up.
To serve, over a bowl of piping hot rice, add shredded chicken from the wings, then eggs
Serve the jellied broth cubes atop and watch it melt! Sprinkle with green onions and enjoy!
Yukihira Souma's Transforming Furikake Gohan Recipe
500g chicken wings
1 tblsp sesame oil
1 tblsp sugar
Broth made of 700ml dashi, 1 1/2tblsp sugar, mirin and sake, 1 tsp grated ginger, 50ml light soy sauce
Optional: garlic, onion and corn to pronounce the sweetness of the eggs
- Sear chicken wings until golden on both sides in the sesame oil. Optional: Saute garlic and onion at this stage
- Boil the chicken wings in the broth over high heat, occasionally skimming scum
- Lower heat slightly and simmer for at least 2 hours.
- Remove the wings and bore the broth into a container set over an ice bath before chilling in the fridge.
- Scramble eggs with 1 tblsp sugar and a pinch of salt until it becomes mince like.
- Dice the jellied broth into cubes, be careful as they are fairly delicate.
- To serve, over steaming rice, add chicken, corn if preferred, scrambled eggs and spring onion. Sprinkle over jellied broth cubes and enjoy!