Tebasaki Chicken Wings in Oden

Tebasaki Chicken Wings in Oden

This incredibly soft dish is so delicious, thanks to the combination of chicken, bonito and kombu.


Chicken wings (middle section and tip)
Dashi stock (kombu and bonito based)
800 ml
100 ml
●Soy sauce
3 tablespoons
1 tablespoon
2 teaspoons
Grated ginger
as needed
Green onions (finely sliced)
as needed
Grated daikon radish
as needed


1. Put the frying pan on the heat and add the chicken wings. Brown them on both sides on high heat.
2. Then put the chicken wings from Step 1, the dashi stock, and the seasoning ingredients marked with ● into a saucepan and heat. Once the mixture has boiled, turn the heat to low.
3. Simmer the mixture for around 1 hour on a very low heat. After that, stop the heat and allow the contents of the pan to cool naturally.
4. Warm everything up again just before eating. Serve in a bowl accompanied with some grated daikon radish and grated ginger, then sprinkle some green onion and parsley over the top to finish.

Story Behind this Recipe

I got the idea for this recipe from a TV show that featured a chicken wings in an oden recipe. They didn't mention the amounts, so I had a guess and tried making it. It came out really nice! At first I was just adding ginger and green onion as condiments, but after someone in my family suggested adding grated daikon radish as well, so I tried it and it tasted even better!