【Ingredients】 (5 Servings)
Chicken drumettes (鶏手羽元 / Tori no tebamoto)……10
Sato imo (里芋 / Sato imo)……600g
String beans (いんげん / Ingen)……5
Kon-nyaku (こんにゃく / Kon-nyaku) (about 250g)……1
Ginger (しょうが / Shōga) (Thin slices with skin)……2 slices
Water (水 / Mizu)……2 cups
Shōyukōji (醤油麹 / Shōyukōji)……4tbsp
Cane sugar (きび砂糖 / Kibizato)……2tbsp
Sake (酒 / Sake)……2tbsp
Sesame oil (ごま油 / Goma-abura)……1tsp

【How to Make】
① Make shallow cuts in the drumettes, one on each side, parallel to the bone. Put them into a ziplock bag (or other sealable plastic bag) with 2tbsp of shōyukōji, make sure the drumettes are coated well with the shōyukōji, and then place them in a refrigerator for 1 hour to overnight.
② Wash the dirt off of the sato imo and then skin them. Place the sato imo in a pot, add just enough water to cover them, and boil. Once the water comes to a boil, leave for 1 minute, then transfer the sato imo to a sieve and rinse under cold water to remove the excess slipperiness.
③ On one side of the kon-nyaku, make cuts in a crosshatch pattern. The cuts should go about a third of the way into the kon-nyaku and be spaced about 5mm (about 3/8 in.) apart. Afterward, cut the kon-nyaku into cubes about 2cm (little more than 3/4 in.) on each side. Next, for the string beans, boil some water with a pinch of salt (not in the ingredient list). Place the string beans into the boiling water for 30-50 seconds, then transfer them to cold water to cool them. Cut the boiled string beans into 3 or 4 equally sized pieces.
④ Add the sesame oil to a pot and heat it. Add the drumettes and fry. Once the outside turns white, add the kon-nyaku and continue to fry for about 30 seconds or so. Next, add the sato imo and ginger, and give a quick stir. Add the sugar and sake, and then cover with a lid fashioned from a thick baking paper (Reed Health Cooking Paper is one option).
⑤ Boil for about 5 minutes, add the shōyukōji, cover, and reduce to medium heat for 15 minutes. Once the liquid is reduced to a depth of about 1cm (little less than 1/4 in.), turn off the heat. Let the pot sit as is for about 10 minutes to let the flavors combine.
⑥ Serve with string beans as a garnish.

Recipe Developed by: Machiko Tateno

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