Nagoya tebasaki from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Notes about this recipe

  • Delys77 on January 24, 2022

    I've never had these before anywhere else so can't comment on their authenticity but the flavour was lovely. We made a double batch and fried in 4 batches and the wings were great with the glaze applied at the end. Nice and crispy with a touch of warmth from the tobanjan and great umami from the soy and the miso. Sprinkle with a bit of green onion these made for a lovely, if sticky, dinner accompanied by some steamed rice, Korean style cucumber salad and a bit of kimchi.

  • Skamper on March 30, 2020

    I've made this many times and we love it. However, I have to say that it doesn't take like nagoya tebasaki that I've had at restaurants. I use the Alton Brown method of steaming then baking the wings, then coating in the sauce. I use 1 T of granulated splenda rather than the 2 T of sugar.

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