Itadakimasu - 2012/08/27 - Chicken Wings and Soybeans

Aug. 27, Mon.
Chicken Wings and Soy Beans
Blanched Lettuce with Ponzu Soy Sauce
Cold Cucumber Miso Soup
Our main dish is Simmered Chicken Wings and Soybeans, very nutritious with both animal and plant protein. For the salad, lettuce is used. It is served with ponzu, a very light citrus soy sauce. A cucumber miso soup, served cold, helps to alleviate the summer heat!
Chicken Wings and Soy Beans

[Ingredients] *Serves 2
6 chicken wings
160g cooked soy beans
100g daikon radish
1 tsp vegetable oil for frying
1 tsp soy sauce

200ml dashi stock
50ml sake
2 tbsp sugar
1 tbsp mirin
3 tbsp soy sauce
Lime peel, for garnish

[Method]

1. Make cuts on the wings, rub in the soy sauce, and leave for 5 minutes. Heat the oil in a frying pan, and brown both sides of the chicken.

2. Cut the daikon radish into 1 1/2 centimeter cubes.

3. In a saucepan, place the chicken, daikon, and cooked soy beans separately, add the dashi and sake, and bring to a simmer over medium heat.

4. Skim, and add sugar and mirin. Place the drop- lid on top, and simmer for 10 minutes.

5. Then add 1/3 of the soy sauce, place the drop-lid on top, and simmer for 3 minutes.

6. Add the rest of the soy sauce for flavoring and simmer for 3 minutes. Swirl the pan to dress and shine all the ingredients with the sauce.

7. Arrange each ingredient on a plate, and garnish with a lime peel for color and aroma.

Blanched Lettuce with Ponzu Soy Sauce

[Ingredients] *Serves 2
1/2 head of lettuce, about 240g
1 lime
2 tbsp fruit vinegar
1 tbsp mirin
2 tbsp soy sauce
3g dried bonito shavings

[Method]

1. Strain the lime juice with a tea strainer, combine with the fruit vinegar and soy sauce and mirin.

2. Tear the lettuce leaves by hand, wrap, and microwave for 3 minutes.

3. When the lettuce is has cooled, spoon the ponzu soy sauce over the top and sprinkle with dried bonito shavings.

Cold Cucumber Miso Soup

[Ingredients] *Serves 2
1 cucumber
Salt, for rubbing cucumber
20g red miso
200ml cold dashi stock

[Method]

1. Cut both ends of the cucumber, rub with salt and then rinse off, in order to brighten the color.

2. Cut into 5 mm thick slices, and core with a drinking straw, making a cut on each, and connect the two.

3. Dissolve the red miso into cold dashi, little by little, and arrange the cucumber and miso soup in a bowl.

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