Half-cut mid-wings to a skinny version, coated with our JP’s special seasoning and deep-fried till golden brown. Served with home-made ebiko dips & vegetable crudités
Nabemono, or nabe, is traditional way of cooking and eating during the chilly winter months in japan, but diners can always find an excuse to indulge in a piping hot nabemono dish (comprising one-one-pot stew filled with meats, seafood and vegetables; accompanied with myriad of dipping sauces) with a group of frieds at any time of the year.