Easy Pan-Fried Roast-Chicken-Style Wings

Peel the carrot and slice into rounds. Trim the green beans and cut into 4 pieces each.

Add salad oil to a pot or pan, add the cut carrot and beans with sugar, salt, and sake. Once boiling, cover and steam-cook over low heat (glaze).

Cut a 1cm-deep slit between the wing joints (in the dip), on the meat side. Don't cut the bone.

Pull the bones out through the slit, snip the tip-end bone off, then grip the remaining bone and slide the meat down.

Score lightly between the skin and the bone (helps the seasoning soak in).

Heat salad oil in a frying pan and quickly sear the surface of the wings.

Wipe out excess oil and moisture, then add sake, soy sauce, garlic (optional), and sugar.

Place skin-side down, cover, and steam-cook over low heat.

Add butter and toss to coat. A finishing splash of lemon juice makes it even better.

For the rice: mix butter and parsley into the cooked rice for buttered parsley rice (optional).

Finish: glaze the skin with the sauce while reducing any remaining moisture.

Pack the bento with the glazed vegetables and wings, garnish with parsley.