Soft, Low-Salt Chicken Wings Cooked in Black Vinegar


Pointers from Rie

  • When making nimono [food cooked by boiling] with a small amount of sauce, the amount of seasoning can be lessened as well. The ingredients will not soak up the sauce, so use a lid to directly go on the food and when one side is cooked, turn it to the other side so all items are equally cooked.
  • The flavor soaks in better when the moisture evaporates.
  • When boiling the meat, adding vinegar allows the meat to soften in a shorter amount of time and suppresses fat.

Ingredients [4 people]

Garlic 1piece
a)Black vinegar sauce
Chicken wings 12
Mirin 1tablespoon


  • Peel the onion and cut into 8 wedges.
  • Grate the garlic.
  • Put salt and eggs into boiling water. Take them out after boiling for 6 minutes, put in cold water to cool; then peel the skin.
  • Put 2) and a) into a frying pan and put it on medium heat. Once they are boiling, put in the chicken wings, 1), and 3) in, then put an aluminum foil lid to directly go on the food to cook on medium heat for 10 minutes.
  • Take off the aluminum foil lid and turn the chicken wings and the eggs on both sides for another 10 minutes on high heat to soak in the sauce, and the rest of the moisture will evaporate.
  • Add mirin and mix well, then once there is a glisten on the chicken wings, turn off the heat and place in a bowl.

MOA Products Used

Free range fertilized eggs, Black vinegar sauce [Nandemo Ikemasu Kurosutare].
This recipe was published in the magazine “Paradise” No. 78 (Winter 2020).