Steps

1. In a pot, add Beet Sugar 2.5 tbsp and a small amount of water, then heat. Making caramel from sugar will create a deep color, rich flavor, and a beautiful glossy finish.
   🕒 01:09
2. Once the sugar starts to melt, swirl the pot to ensure even browning. Do not stir; heat while shaking the pan to achieve a uniform color.
   🕒 01:49
3. When it turns brown, remove from heat and gently add Water 1.5 cups. Be careful as it may splatter. This caramelization also helps to eliminate any gamey odor.
   🕒 02:12
4. To the pot with caramel water, add Garlic (crushed) 1 clove, Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 3 tbsp, Vinegar 4 tbsp, and Dried chili pepper 1 pc. Adding vinegar introduces acidity, balancing the flavors and creating a refreshing finish.
   🕒 02:50
5. Add the Chicken wingettes 10-12 pcs directly to the pot. Simple braised dishes do not require scoring the meat; good flavor will be extracted from the bones.
   🕒 03:14
6. Bring the pot to a boil.
   🕒 03:36
7. Once boiling, carefully skim off any scum that rises to the surface.
   🕒 03:43
8. Flip the wings to ensure they are coated with the sauce.
   🕒 03:52
9. Cover with a lid, reduce heat, and simmer until the flavors have penetrated.
   🕒 04:13
10. Periodically open the lid, flip the wings, and continue simmering to allow the flavors to absorb evenly.
    🕒 04:23
11. Cover again and continue to simmer.
    🕒 04:42
12. Increase the heat and simmer while occasionally flipping, allowing the liquid to reduce significantly. Spooning the simmering liquid over the wings as they cook will help the flavors penetrate deeply and enhance the taste.
    🕒 04:57
13. When the liquid has thickened and the wings are glazed, turn off the heat. The initial caramelization ensures a rich and glossy finish.
    🕒 05:40
14. In a moderately sized frying pan, add Water 150ml and bring to a boil.
    🕒 07:10
15. Add the rinsed Quinoa 50g to the pot and stir briefly.
    🕒 07:22
16. Cover with a lid, reduce heat, and let it simmer.
    🕒 07:38
17. Open the lid to check if the water has evaporated. If there's still moisture, continue simmering with the lid off. A chewy texture is delicious.
    🕒 07:44
18. Transfer the cooked quinoa to a bowl and let it cool down.
    🕒 08:07
19. Finely chop Onion 1/8 pc.
    🕒 08:21
20. Add the minced onion to a bowl for the dressing.
    🕒 08:42
21. Halve the Avocado 1, remove the pit, then cut into quarters and peel.
    🕒 08:53
22. Cut the avocado into bite-sized pieces and add them to the bowl with the onion. Cutting the avocado into pieces that mix well with the quinoa is recommended.
    🕒 09:13
23. In a separate bowl, combine all the ingredients for [B]: Beet Sugar 0.5 tsp, Vinegar 1 tbsp, Olive Oil 1 tbsp, Soy Sauce 2 tsp, and Grated Wasabi 0.5 tsp, and mix them together roughly.
    🕒 09:34
24. Add the cooled quinoa to the bowl containing the avocado and onion.
    🕒 10:06
25. Pour in all the prepared [B] seasonings and mix everything thoroughly. Using beet sugar helps to mellow the acidity and create a balanced flavor.
    🕒 10:14
26. Finish by adding the chopped Shiso leaves 3-4 leaves and, if desired, a pinch of coarsely ground black pepper, then toss gently.
    🕒 10:39
27. Serve the salad on a plate and sprinkle with additional coarsely ground black pepper if desired.
    🕒 10:55
28. Plate the braised chicken wings and the quinoa avocado Japanese-style salad.
    🕒 11:31