Steps

1. In a bowl, combine dashi stock 400ml, cooking sake 50ml, mirin 50ml, soy sauce 3 tbsp, and sugar 1 tbsp. Mix well to create the seasoning sauce. (Key Tip!) If you prefer a lighter flavor, adjust the soy sauce to 2.5 tbsp.
   🕒 00:31
2. Wrap fried tofu 1 piece (150g) in a damp paper towel and microwave for 1 minute to remove excess oil.
   🕒 01:26
3. Pat the warmed fried tofu dry with a clean paper towel to absorb the surface oil. (Key Tip!) Microwaving makes it easier to wipe off oil and also removes any stale oil odor.
   🕒 01:48
4. Tear the blanched fried tofu into bite-sized pieces by hand. (Key Tip!) Tearing creates a rough surface that helps the sauce cling better.
   🕒 01:52
5. Place shirataki noodles 1 pack (200g) in a colander and rinse under running water 2-3 times to wash away any unique odor.
   🕒 02:10
6. Hold the rinsed shirataki noodles with scissors and cut them 4-5 times to a manageable length.
   🕒 02:37
7. Thoroughly drain the shirataki noodles and set aside in the colander. (Key Tip!) Ensuring the noodles are well-drained prevents the flavor from becoming diluted during simmering.
   🕒 02:49
8. Cut green onion 1/2 stalk into 5cm pieces.
   🕒 03:17
9. Make a vertical slit in the yellowish-green part in the center of the cut green onion and remove it. (Key Tip!) Don't discard the removed yellowish-green part; it will be used later in the simmering process.
   🕒 03:21
10. Thinly slice the white part of the green onion lengthwise into fine threads, resembling shredded white radish. (Key Tip!) Slicing along the grain will result in a crisp texture. Slide the knife along the cutting board with the heel of the blade on the board to make slicing easier.
    🕒 03:41
11. Soak the shredded green onion in a bowl of water to mellow its sharpness and enhance its crispness.
    🕒 04:25
12. Carefully pat the surface of chicken wings 350-400g dry with a paper towel. (Key Tip!) Moisture can cause unwanted odors, so ensure it's thoroughly removed.
    🕒 04:33
13. Make cuts on both sides of the chicken wings along the bone. (Key Tip!) These cuts allow the flavors to penetrate better and help the meat separate from the bone. It's best to cut the thicker skin side.
    🕒 04:54
14. Lightly season both sides of the chicken wings with salt a little. (Key Tip!) Since there's a significant bone ratio, over-salting can result in an overly strong salty taste when eaten.
    🕒 05:24
15. Heat vegetable oil a little in a deep frying pan and arrange the chicken wings with the skin side down, spreading them out.
    🕒 05:51
16. Cook over medium-low heat until the skin of the chicken wings develops an appealing golden-brown color. (Key Tip!) Browning enhances flavor and reduces the gamey smell of the chicken.
    🕒 06:09
17. Flip the chicken wings and cook the other side until browned, then turn off the heat.
    🕒 06:25
18. Move the browned chicken wings to the side of the pan and add the prepared shirataki noodles, fried tofu, and the yellowish-green part of the green onion removed in step 9 to the empty space.
    🕒 06:36
19. Pour the prepared seasoning sauce over everything and bring to a simmer over medium heat.
    🕒 06:54
20. Once the pot comes to a boil, reduce the heat to low, adjusting it to a gentle simmer where bubbles appear sporadically.
    🕒 07:07
21. Cover the pot with a paper towel lid, puncturing a few holes to prevent overflow, and let it simmer for 20 minutes. (Key Tip!) The lid helps distribute the simmering liquid evenly, ensuring consistent flavor penetration.
    🕒 07:20
22. Once the sharpness has been removed from the shredded green onion, drain it well from the water.
    🕒 07:39
23. After 20 minutes, turn off the heat and remove the paper lid.
    🕒 07:44
24. Flip the chicken pieces once, then let them rest for 30 minutes to allow the flavors to meld. (Key Tip!) Flavors penetrate more effectively as the dish cools. This resting period deepens the taste and prevents overcooking.
    🕒 07:53
25. Place a new paper towel lid and let it rest for another 30 minutes, spooning some simmering liquid over the ingredients to keep them moist and prevent drying.
    🕒 08:19
26. Just before serving, remove the paper lid and squeeze out excess liquid from the ingredients.
    🕒 08:38
27. Finally, heat the pot over medium heat and simmer, stirring occasionally, until the simmering liquid is reduced to about one-third of its original volume. (Key Tip!) Reducing the simmering liquid intensifies the flavor and makes the dish more delicious.
    🕒 08:43
28. Serve the stewed ingredients in a bowl and garnish with the drained shredded green onion to complete the dish.
    🕒 09:23