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  • Writer's pictureMiwa


Updated: Mar 19, 2022

Are you ready for Father's day??

If you are looking for finger-licking chicken drumstick recipe then I would recommend today's Japanese recipe.

It takes time, but it's super easy!

All you have to do is throw everything into a pan and wait for the chicken to be tender enough to fall off the bone.

(Don't say that many of my recipes are just like this!! I'm always happy to save time in the kitchen. Haha)

The vinegar tenderizes the chicken and gives a nice freshness to the overall taste balance. It’s savory, sweet and a little bit tangy but not too much.

I don’t know how to describe it... it's just too good.

Anyways, it’s easy, so give it a try in your kitchen!

Happy Father’s day♡



<Yield> 3 servings

<Prep time> 5 minutes

<Cook time> 45 minutes


10 chicken drumsticks

½ cup ginger, sliced


1 cup water

6 tablespoons rice vinegar

4 tablespoons Soy sauce

4 tablespoons rice wine

3 tablespoons sugar

1 tablespoon Mirin

<Optional topping>

Japanese mustard

chili powder


1. Score the chicken between the bone and the meat. Slice the ginger thinly.

2. Place the drumsticks in a nonstick pan, skin side down. Cook them until the surfaces becomes nice and browned. Add in the ginger and all of the seasonings listed in red above. Cover with aluminum foil and a lid.

3. Once it comes to a boil, lower the heat and simmer for 40 minutes. Open the lid and add then add in the mirin. Simmer for another 3-5 minutes until the sauce has thickened. Transfer onto plates. Now it's ready to be enjoyed.

<Miwa’s tips>

・if you don’t have rice vinegar feel free to substitute with apple cider vinegar.

・By scoring the chicken, it will allow the chicken to become more tender.

・The size of lid should be smaller than the pan. Do not cover the pan completely, since we want to reduce the sauce.

・If cooking with a pressure cooker, simmer for 15 minutes after the pressure builds up, then wait for the pressure to come down.

・If you are sensitive to the tanginess of vinegar, try 4-5 tablespoons of vinegar and add then add 1 tablespoon of rice wine instead. I do reduce the amount of vinegar used when I make this for my kids.

・You can swap mirin for 1/2 tablespoon of honey.

・Please thicken the sauce as a finishing touch. You don't want your sauce to be too soggy or watery.

<Recommended side dishes>

<Storage time>

Store in an air-tight container in the fridge for up to 4 days.


<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


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