8571 tebasaki japanese deep wings Recipes

chicken wings (about 3 lb), cornstarch, king arthur unbleached all-purpose flour, sugar, sesame seeds, salt, eggs, canola oil, soy sauce, green onions, finely chopped, oil for deep-fat frying

chicken wings, grated fresh ginger, spring onions, finely chopped, sake, soy sauce, mirin, lemon, quartered, salt, steamed rice, to serve

chicken drumlets or wings (i bought wings and saved the mid joints for another dish), light soy sauce, ginger juice, plain flour with water for the batter, breadcrumbs, oil for frying

sake, balsamic vinegar, sugar, soy sauce, garlic, chopped, vegetable oil, bone-in chicken thighs, skin on, salt and pepper, for taste, cornstarch, oil, to deep fry

salad oil, vinegar, sesame seeds, sugar, salt, sesame oil, pepper, rice sticks, cooking oil, for deep-fat frying, mixed greens, torn, radishes, sliced, green onions, sliced, hard-cooked eggs, chopped, cooked chicken, chopped

pork steaks (600-800g), plain flour, eggs, beaten lightly, water, panko breadcrumbs, flakes (japanese breadcrumbs), shredded cabbage, vegetable oil , for deep frying, lemon, cut into wedges, japanese mustard, japanese worcestershire sauce, tomato sauce, japanese soy sauce, sake, japanese mustard

tyson frozen chicken wings (70 total pieces) or 5 lbs chicken wings, cut into 2 pieces (70 total pieces), franks red hot hot pepper sauce, unsalted butter, melted (1/2 stick), ketchup, maple syrup, apple cider vinegar, scallion, celery rib, bleu cheese salad dressing

white miso, unsalted butter, softened, divided, japanese turnips with greens, water, mirin (japanese sweet rice wine)

scallions, trimmed to 6-inch lengths, flank steak (roughly 6 to 7 inches square), sake (japanese rice wine), mirin* (japanese sweet rice wine ), soy sauce, sugar, vegetable oil

chicken wings, sake or dry sherry, soy sauce, grated ginger root, cornstarch, lemon slices, cooking oil for deep fat frying

chicken wings, chicken bones or 2 lbs chicken wings, green onions, cut in 4,green part included, fresh gingerroot, salt, water, chicken breast, sake, rice flour or 2 tbsp cornstarch, fresh mushrooms, chicken broth, limes or 6 slices lemons

rice vinegar, sugar, short-grained sushi rice, water, kosher salt, carrot, diced, shiitake mushrooms (about 9), stemmed and diced, dark sesame oil, sesame seeds, toasted, kirby cucumber, peeled, seeded, and diced, japanese yellow pickled daikon (about a 2-inch-long piece), diced, freshly squeezed lime juice, grated lime zest, prepared deep-fried tofu pockets (inari-age), patted dry on paper towels and opened, daikon radish sprouts, for garnish , optional, ground sasho pepper , as needed (see cook s note), suggestions : pickled ginger, wasabi, and soy sauce

chicken wings, seasoning salt (you can add more to your own liking), black pepper (you can add more to your own liking), garlic powder (you can add more to your own liking), sazon goya seasoning, white enriched flour, pancake mix

short-grain white rice (480g/1 lb. 1oz.), dried shiitake mushrooms, konbu dashi, konbu dashi, sake, chicken breasts, sheet thin deep- fried tofu, carrots, kikkoman soy sauce, salt, green peas (fresh , froze or canned)

center-cut beef tenderloin, skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli), head napa cabbage, a (14- to 16-oz) p ck ge firm tofu (h lve lengthwise), rinsed nd dr ined, fresh enoki mushrooms, trimmed, water, soy sauce (preferably naturally brewed), or to taste, mirin (japanese sweet rice wine), sugar , or to taste, beef suet, negi (japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces, fresh shiitake mushrooms (6 oz total), stems discarded and caps halved, japanese greens, such as chrysanthemum (sometimes labeled shungiku ), mizuna, or watercress, cut into 3-inch pieces (4 cups), eggs (optional)

cut boneless pork chops or cutlets, trimmed, kosher salt, chinese rice wine , sake or sherry, grated peeled ginger, cucumbers, sugar, rice wine vinegar, red pepper flakes, eggs, panko (japanese breadcrumbs), cornstarch, peanut oil, for frying, tonkatsu sauce (a sweet-spicy japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tbsp each ketchup, worcestershire sauce and sugar with 1 tbsp water.)

wings, separated at the joints , wing tips reserved for another purpose, roughly chopped garlic, chopped shallots, chopped fresh ginger, chopped green onion bottoms, roughly chopped lemongrass bottoms, light brown sugar, fish sauce, lime juice, peanut oil, salt, dry-roasted peanuts, chopped, chopped fresh cilantro leaves

dashi (cooking stock), mirin (japanese sweet cooking wine), salt, light soy sauce , japanese usukuchi, if unavailable, substitute 3 tsp. regular shoyu, dried fish flakes (japanese katsuobushi flakes), tangerine zest or 1 tbsp orange zest, finely grated