「手羽先のさっぱり煮」は、お酢で煮るので脂っこさが和らぎ、骨からほろっと外れるほど柔らかく仕上がります。
手羽先はコラーゲンが豊富でお肌や関節に◎、卵でたんぱく質もとれるので栄養バランスもばっちり。
ご飯が進むのに後味はさっぱり、作り置きにもおすすめのメニューです。
Simmered Chicken Wings in Vinegar Sauce (Tebasaki no Sappari-ni)
This dish is simmered with vinegar, which cuts through the richness and leaves the chicken wings tender enough to fall off the bone.
Chicken wings are rich in collagen, great for skin and joints, and the addition of boiled eggs provides extra protein,
making this a well-balanced and nourishing dish.
It pairs perfectly with rice yet has a refreshing aftertaste, and it also keeps well as a make-ahead dish.
In Japan, dishes like this are often described as sappari (さっぱり), meaning “refreshing” or “light.” Despite being simmered,
the vinegar gives it a clean flavor that contrasts with heavier dishes.
It’s a typical example of Japanese home cooking (washoku), where balance, nutrition, and subtle flavors are highly valued.
This dish is often enjoyed at family meals and also makes a popular addition to bento lunch boxes, since it keeps its flavor even when cooled.
【材料】
鶏手羽先 10本位
にんにく 1片
生姜 1片
酢 100㏄
砂糖 大さじ3
醤油 大さじ3
ゆで卵 2個
【作り方】
鶏手羽先はよく水けをふく
にんにくは潰して、生姜はスライス
鍋に手羽先と酢100㏄、砂糖大さじ3、醤油大さじ3を入れ、強めの中火にかける
煮立ったら蓋をして、弱めの中火で15分ほど、煮汁が1/2～1/3程度になるまで煮る
※煮込んでいる際、時々鶏手羽先の上下を返す
ゆで卵を加えて煮汁をからめ、手羽先と一緒に器に盛り半分切ったゆで卵を添える
Ingredients
About 10 chicken wings
1 clove garlic
1 slice fresh ginger
100 ml vinegar
3 tbsp sugar
3 tbsp soy sauce
2 boiled eggs
Instructions
Pat the chicken wings dry with paper towels.
Crush the garlic and slice the ginger.
In a pot, combine the chicken wings, vinegar, sugar, and soy sauce. Bring to a boil over medium-high heat.
Once boiling, cover with a lid and simmer over medium-low heat for about 15 minutes, until the liquid is reduced to about half or one-third. Turn the chicken wings occasionally while simmering.
Add the boiled eggs, coat them in the sauce, and serve the wings with halved eggs on the side.
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