Tebamoto Kurozuni (手羽元の黒酢煮）
What kind of dish is Tebamoto Kurozuni ??
tebamoto = chicken wings kuozu = black vinegar daikon = Japanese radish
A dish made with chicken wings and daikon stewed in a pressure cooker. This recipe uses black vinegar to give it a refreshing flavor. This is my favorite favorite recipe(*ˊᵕˋ)♡‧₊
The best way to cook daikon radish is to use a pressure cooker, as it takes a long time to cook. Everyone will feel happy when they eat flavorful daikon radish.
The upper part of the radish has a sweet taste because it has a high water content and is rich in nutrients such as starch made from the radish leaves. Therefore, it is best to use the upper half of the radish for simmered dishes.
Additionally, the upper part of radish contains a large amount of protease, a protein degrading enzyme, and diastase, a digestive enzyme, which helps control gastrointestinal function and aids in digestion.
The closer it is to the bottom, the more it contains isothiocyanate, which is the spicy ingredient. This isothiocyanate has antioxidant properties and is sensitive to heat, so it is recommended to grate it and eat it with fish or meat.
For these reasons, use the top part of the radish for this dish if possible.
In Japan, chicken wings are classified into three types: tebamoto, tebasaki, and tebanaka.
I’m using tebamoto this time, but you can use other ones as well.
NUTRITION FACTS of Chicken Ｗings And Radish Simmered In Black Vinegar Sauce
- kcal
- Protein g
- Fat g
- Carb g
- Salt Equivalent g
※The waste rate for chicken wings is 45%
INGREDIENTS for Chicken Ｗings And Radish Simmered In Black Vinegar Sauce (3SERVINGS)
- Chicken wings 400g( 6 pieces)
- hot water 1000g
- Japanese daikon radish 500g
- ☆Sugar 30g
- ☆Black vinegar 60g
- ☆Dark soy sauce 90g
- ☆Sake 20g
- ☆Chili pepper 0.5g
- ☆Water 200g
- Green beans 15g( 3 pieces )
Chicken Ｗings And Radish Simmered In Black Vinegar Sauce COOKING INSTRUCTIONS
- Peel the daikon radish.
- Cut the daikon radish into 3cm thick pieces. (approx. 90g)
- Soak the chicken in hot water. When the surface of the chicken turns white, remove it from the hot water. This step is to prevent the chicken from producing lye and making the broth cloudy. If you have a sheet to collect the lye in the photo, you can skip this step.
- Place daikon radish, chicken wings, sugar, black vinegar, dark soy sauce, sake, chili pepper, and water in a pressure cooker.
- Heat over high heat until the pressure builds up, then reduce the heat to medium and cook for 5 minutes.
- Turn off the heat and wait until the pressure releases naturally.
- Open the lid of the pressure cooker and swirl the pot a few times to distribute the seasonings.
- Simmer until the broth is reduced by half.
- Add the washed green beans and turn off the heat after 1 minute.
コメント