Drunken Steam-Fried Drummettes in Shochu Sauce

 

We made Drunken Steam-Fried Drummettes in Shochu Sauce. Perhaps we weren't drunk enough to enjoy it. We found it bland and washed out. Sometimes you win, sometimes you don't. Try and it if you like it, let us know.

Drunken Steam-Fried Drummettes in Shochu Sauce

Donabe

 

1½    pounds chicken drumettes

1       Teaspoon sea salt

3       green onions, halved crosswise (white and green parts,

1       tablespoon thinly sliced peeled

Fresh ginger

¼      cup shochu (Japanese distilled drink), preferably rice shochu

3       tablespoons soy sauce

2       tablespoons raw orown sugdi

1½    teaspoons kurozu (Japanese black vinegar or rice vinegar

4 to 5         green cabbage leaves

Minced chives, for garnish

Ichimi togarashi (Japanese ground

 

This simple dish is ideally suited to casual izakaya Japanese pub)-style get-togethers. I find that shochu  tends to make the chicken more tender and also gives it a nice aroma. I use rice shochu, but other types of shochu or even sake can work with this dish, too. Just put the ingredients in a tagine-style donabe and let it do the work for you. -Naoko

Season the chicken all over with the salt and allow to marinate for 30 minutes or cover and refrigerate overnight.

 

Spread the green onions and ginger in the danabe. Add the chicken and spread out in a single layer. Add the shochu, haches, soy sauce, brown sugar, and vinegar over the chicken

 

Spread out the cabbage to covers a chicken entirely.  Cover with the lid and set over medium-high heat. Cook for 51 cut down the heat to medium-low and cook for 25 to 30 minutes long or until the sauce has reduced by Half or more, stirring occasionally.

Turn off the heat and let it rest for 5 to 10 minutes.

 

Serve in individual bowls at the table and sprinkle with chives and