Umeboshi Chicken (鶏肉の梅煮)

By No Recipes · 45 min

Ingredients

Instructions

1. Put the konbu and umeboshi in a heavy pot with a lid, then arrange the chicken drumettes around them so the ume are spread evenly and there are few gaps between pieces. Add the mirin and cover.
2. Bring to a boil over high heat, then reduce to low and braise undisturbed for 20 minutes.
3. Open the lid and taste the liquid. If it needs more salt, add the usukuchi soy sauce; skip it if already well seasoned. Rearrange the chicken so every piece is submerged in the liquid.
4. Keep cooking over low heat for about 10 more minutes, until the wings are tender. If the liquid runs low, add a little water to prevent scorching.
5. Once the chicken is tender, remove it from the pot. Raise the heat and reduce the braising liquid until it is as thick as maple syrup.
6. Return the chicken to the pot and toss to coat it in the glaze.

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