Authentic Japanese Cooking: Shochu-Braised Chicken with Eggs

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Shochu-Braised Chicken with Eggs (2) Edamame Mixed Rice.

(1) Shochu-Braised Chicken with Eggs

Ingredients (Serves 2)
8 chicken wings (450 g)
6 eggs
15 g ginger
2 cloves (small) garlic
1 star anise
1 naganegi long onion (green portion)
Salt, as needed
Vegetable oil, as needed

Simmering sauce:
300 ml water
200 ml shochu
100 ml soy sauce
1 tbsp sugar

1. Boil eggs.
2. Sear the chicken wings until golden brown.
3. Simmer the chicken with ginger, garlic, star anise and naganegi long onion. Add the eggs with shochu, sugar, soy sauce and water.
4. Once it starts to boil, cover with a paper lid. Simmer on low heat for 20 minutes.

(2) Edamame Mixed Rice

Ingredients (Serves 2)
1 pack edamame beans (200-300 g)
30 g young ginger
1 tbsp mirin
1/2 tsp salt
360 ml rice
400 ml water
Salt, as needed

1. Boil the fresh edamame for 3 or 4 minutes. Drain and sprinkle with salt. Shuck.
2. Cook the rice with ginger, mirin and salt.
3. Mix the cooked rice and edamame.