From my kitchen in Japan
The sour edge of ponzu becomes milder as it cooks. Boiled eggs can also be simmered in the same liquid.
Ingredients
- Chicken wingsAbout 480 g
- Water240 ml
- Ponzu240 ml
- Grated garlic1 tsp, optional
- Grated ginger1 tsp, optional
How to make it
- Wipe the chicken wings thoroughly with paper towels to remove surface juices.
- Put the chicken wings, water, ponzu, garlic and ginger in a pot. Bring to a boil over high heat, then reduce to medium and simmer for about 15 minutes.
- Remove the wings from the pot when done; leaving them soaking will continue to intensify the flavor.
Substitutions & practical options
If the acidity feels too strong
The original page suggests reducing ponzu to 200 ml and adding 2 tablespoons each of soy sauce and sugar.
Troubleshooting
Flavor is too light
Likely cause: Too little seasoning or too much water.
What to do: Add a little soy sauce and simmer briefly.
Flavor is too strong
Likely cause: Too much seasoning or overcooking.
What to do: Once the wings have absorbed too much seasoning, there is little that can be done; remove them from the liquid promptly next time.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro