A cross between chicken wing and dumplingthis is how chef José Andrés defines the new creation of fusion cuisine that will soon be available on the menu at The Bazaar New York, the latest opening in its increasingly extensive catalog of restaurants in the United States. And, as could not be less, it will also have a very Spanish touch.
It is actually a version of a Japanese snack called teba gyozaa popular dish that the Asturian chef defines as food of pub nippon and that we could define it as snacking to devour with your hands at the foot of the bar with a rod. With a difference compared to the panorama that some Spanish bars leave after serving a barrage of wings – and by some we mean Pepe “the guarro” -; here you eat everything, there are no bones to throw on the ground.
A teba gyoza combines the concept of dumpling or Japanese dumpling (gyozas) with chicken wing (teba), which is boned to be stuffed. In this way, there is no dough or wafers, it is the wing itself that surrounds completely the mixture of ingredients that make up the filling, usually based on minced meat with vegetables and dressings.
The version presented by José Andrés has the particular touch of his cuisine and is a creation of the chefs Koji Terrano and Manny Echeverrispecially designed for the inauguration of the premises of The Bazaar in the New York capital, with the aim of incorporating the dish as a novelty in a menu that “celebrates Japanese flavors and techniques through a Spanish prism”, in the words of its owner.
How to make Spanish-style stuffed Japanese chicken wings
The cooks begin by deboning the chicken wings complete with skin and then leaving them several hours marinating in a marinade made from the traditional Canarian salmorejo recipe, a traditional sauce that contains smoked paprika, rosemary, thyme, salt and olive oil. Additionally, to enhance the flavors, they add kojia type of typical Japanese fermented rice rich in umami.
After marinating, which leaves the meat very tender, they are stuffed with minced Iberian pork and poached onion, they are closed with a toothpick and roasted in a very hot oven. Next, the chefs paint the wings with a glazed based on the same salmorejo marinade with a reduction of sherry vinegar and sugar, to give it a more caramelized and somewhat sticky touch. Finally, they return to the oven for a couple of minutes.
The complete preparation can be seen in a video of the restaurant’s kitchens, in case anyone dares to emulate it at home; José Andrés assures that they continue working on the recipe for perfect it to the maximum before launching it to the public, although it must be admitted that it already looks very succulent.
Photos | José Andrés – The Bazaar New York
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