Tebamoto-ni (手羽元煮) – Japanese Soy-Braised Chicken Drumettes with Eggs
Tebamoto-ni (手羽元煮) is a comforting Japanese stew made with chicken drumettes simmered in a sweet-savory soy broth alongside boiled eggs. Browning the chicken adds depth, and a splash of black vinegar at the end brings out extra umami. Perfect served over rice for a cozy, satisfying meal.
Ingredients
- 8 to 10 drumettes or wingettes or both
- 4 boiled eggs, peeled
- 1 tbsp oil (for browning)
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tsp sugar
- 100 ml water or dashi
- 1 tbsp Chinese black vinegar
- 1 small piece of ginger, thinly sliced
- Optional: sliced green onion or shichimi togarashi for garnish
Instructions
- Boil the eggs in advance, peel, and set aside.
- Heat oil in a pot over medium heat. Add the chicken drumettes and cook until lightly golden on all sides.
- Pour in the sake and let it simmer for about a minute to allow the alcohol to cook off.
- Add the peeled boiled eggs.
- Add mirin, sugar, soy sauce, sliced ginger, and water (or dashi). Stir to combine.
- Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
- Continue simmering for 25 minutes, turning occasionally, until the chicken is tender and the broth has slightly reduced.
- Add black vinegar and stir to finish.
- Serve warm over rice. Garnish with green onions or shichimi if desired. Enjoy!
Notes
💡 Recipe Notes (optional section):
- Balsamic vinegar can be used instead of Chinese black vinegar if unavailable — it adds a similar sweet-acidic balance.
- The dish tastes even better the next day after the flavors have deepened.
- You can also add daikon or carrots to the stew if you want extra vegetables.
