Chicken wings

Tag Archives: Chicken wings

Shio-Koji Chicken Wing Soup

This gentle, nourishing soup is perfect for staying healthy during winter or comforting loved ones. Chicken wings marinated in shio-koji simmer slowly with sake-kasu, white woodear mushrooms, mountain yam, sweet rice, and red jujubes, creating a soothing, porridge-like consistency.

I love using our Soup & Stew Donabe, Miso-shiru Nabe or Roast Donabe for their excellent slow-cooking properties, but any deep donabe works well. Ingredients can be omitted or substituted to fit your preferences—just let them simmer gently to bring out their rich flavors.

Azuki Chicken

I grew up eating Azuki (or adzuki) beans and love them in both sweet and savory dishes. They cook fast and very versatile. Here is my Azuki Chicken – extremely simple stew of these two main ingredients. This humble dish is so tasty and always warms my heart. When it’s cooked in donabe, the ingredients come out so tender and flavors become so deep. While any donabe with enough capacity can cook this dish wonderfully, I especially love using my Roast Donabe. This cute compact donabe has an extra thick body with a sturdy flat lid (with no vent) that helps create optimum insulation and moisture retention. And, as the name suggests, this donabe is great for roasting as this can be heated with no liquid inside.

Japanese Chicken Stock

Tori Dashi

Relatively inexpensive chicken wings can make really rich and flavorful stock, as the wings have a lot of bones and joints where the richest flavors are released from. In just 20 minutes of simmering plus resting time, the rich tori dashi is ready. I usually make a large amount, so I can use it for a couple of different dishes, but if your donabe is medium or smaller size, you can adjust the recipe about by cutting by half or so. The bonus of making this stock is the leftover chicken. It’s still flavorful, so I like to make a side dish with it.

Chicken Wings & Daikon Hot Pot

Teba Daikon Nabe

Chicken wings and daikon are a classic combination in Japanese cooking. By pan-frying these ingredients before adding to the broth, the flavor of this simple dish enhances dramatically. Because the chicken is already marinated in shio-koji, this dish doesn’t require much more seasoning. Feel free to use fingers to savor the wings, as it’s part of the fun of this dish!