One of the most delicious delights that’s not raw in Japan is a concoction found in Nagoya – the Tebasaki (手羽先) .
Marinated, deep fried and stupendously tasty, these chicken wingtips are a staple of the region and have been made famous nationwide by popular food chains, Yamachan and Furaibo. They make great appetizers and can be eaten quickly. A lot of establishments around the area offer their own versions of Tebasaki but if you really want to try one then your first choice should be Yamachan’s. They have a lot of branches scattered throughout the city and there’s a mighty high chance you would bump into one.
A serving comes with five wings at 400 yen – which I think personally wouldn’t be enough (you would need a minimum of two boxes!). They provide a metal bucket for the bones, which will probably be filled to the brim without you noticing. And they also offer a Worcester sauce variety which is a little stickier than the original.
Furthermore, they offer a take-out service which is a great way to just a grab a box or two and munch away in the relative coziness of your couch while watching your favorite evening show.
Making your own isn’t all that impossible too as the recipe is fairly simple. Here’s a rundown on the Nagoya style fried chicken wingtips. The wings are seasoned beforehand, then fried without batter. Frying styles vary but usually the wings are fried at a low temperature then are fried at a higher temperature, giving it its signature crisp. After which, the wings are dipped in sauce and coated with sesame seeds.
Other places to try Tebasaki include Furaibo, Nagoyateki Wafu Dining Makamaka, Gomitori, Sagami Chain and Misen.
Guest post by David Balway.