Japanese Mum's Chicken

Just two days ago I posted another Japanese recipe (okonomiyaki), which inspired me to make this Japanese chicken. Only I don't know if this is really a traditional Japanese way to make chicken or just the way that this particular Japanese Mum makes her chicken (especially since I'm pretty sure Japanese people don't even call their mothers Mum). But it couldn't matter less because all you need to know is that it's ridiculously easy and loaded with great flavor. It will totally satisfy that sweet/salty craving and you will lick every last bit of glaze off your fingers. Side note: I don't recommend serving it with mashed potatoes (like in this photo). I just happened to have some leftover and we weren't having guests or anything. So do me a favor, serve yours with rice and keep that embarrassing tidbit just between you and me.

JAPANESE MUM'S CHICKEN

Servings: 4

8 chicken drumsticks, skin on (the skin is important for flavor)

1 cup water

1/2 cup balsamic vinegar

1/3 cup soy sauce

2 1/2 tablespoons sugar

1 garlic clove, peeled and bruised

1 small hot chili pepper, slit open, seeds removed 

1.      Place all the ingredients in a saucepan over a high heat.

2.      Bring to the boil, then reduce to a simmer for about 20 minutes.

3.      Remove any scum that rises to the surface.

4.      Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.

5.      Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over. Note: It's a glaze, not a sauce, so there's not a whole lot of it.

 

from food.com (submitted by JustJanS)

hot chili peppers

Even though the recipe calls for keeping the chili pepper
whole/seeded, I mindlessly chopped mine. No one knows why.

all the ingredients in the pan

boiling

simmering

liquid reduced to a nice glaze

Japanese Mum's chicken

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Okonomiyaki (Japanese Cabbage & Shrimp Pancakes)

If you've never heard of okonomiyaki, you're not alone. Until last week, I'd never heard of it either. I spotted this recipe on food52. It's a Japanese street food (winner of Your Best Street Food Contest in fact) and the perfect way for me to use up my leftover cabbage. Since I've never been to the streets of Japan to taste okonomiyaki, I have no idea how this recipe stacks up. All I can tell you is that this okonomiyaki is the best okonomiyaki I've ever had. (But seriously, I've had lots of savory pancakes in my day...this one is unique, slightly exotic and semi addictive).  

 

OKONOMIYAKI

(Japanese Cabbage & Shrimp Pancakes)

Makes approx. 1 dozen pancakes

Sauce:

1/2 cup mayonnaise

2 tablespoons soy sauce

2 teaspoons sriracha, more or less to taste

Pancakes:

5 large eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt

1/3 cup all purpose flour

2 cups cabbage, finely shredded with a mandoline or finely chopped

1 bunch scallions, trimmed and chopped

3/4 cup (roughly) baby or chopped shrimp

canola oil for frying

1-2 tablespoon toasted sesame seeds

bonito flakes (optional)

1.      Whisk the sauce ingredients together. Set aside while you make the pancakes.

2.      In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

3.      Warm about 1/4-inch canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes (in 3" to 4" rounds) . Cook on each side for about 3 minutes or until golden brown. Drain on paper towels.

4.      Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

 

from food52 (by Midge)

mayonnaise, soy sauce, sriracha

sauce mixed

eggs, soy sauce, sesame oil and salt

adding flour

whisked

chopped raw shrimp

adding scallions, cabbage and shrimp

I used already shredded cabbage with carrots (I really
should have chopped it more finely, but clearly I didn't).

batter mixed

batter in pan

flipping

draining on paper towels

I made 10 (approx. 3 1/2-inch) pancakes.

okonomiyaki (sprinkled with sesame
seeds and drizzled with spicy sauce)

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