This dish is made using sato-imo, also known as taro potatoes, which have a delicious creamy texture when thoroughly cooked. As sato-imo are not readily available, baby potatoes-or any boiling potato or yams-may be used instead. Tasty and easy to prepare, more vegetables can be added to make a complete one-dish meal.
- 1 lb (500 g) chicken wings
- 3 tablespoons sake
- 2 teaspoons oil
- ¾ in (2 cm) young ginger, sliced
- 5 green onions (scallions), cut into sections
- 14 oz (400 g) baby potatoes or sato-imo potatoes, peeled
- 2-3 tablespoons soy sauce
- 2 teaspoons dark soy sauce or tamari soy sauce
- 2-3 teaspoons sugar
- 12 snow peas or sugar snap peas
How to Make It
- Marinate the chicken wings in the sake for 30 minutes. Heat the oil in a pan and stir-fry the wings until they change color. Add the ginger, green onions and enough water to just cover the chicken. Cover the pan and simmer for 5 minutes.
- Add the potatoes, soy sauce and sugar, and stir. Simmer, covered, over medium heat for 20 minutes or until potatoes are soft.
- Blanch the snow peas in lightly salted water and set aside.
- Dish the chicken wings and potatoes into four bowls and serve warm with snow peas on the side.