Mama San Combo Recipe

Prepare and season wings

Pat chicken wings dry with paper towels. Toss wings with 1 tablespoon neutral oil and 1 teaspoon sea salt, making sure each piece is evenly coated. Let sit at room temperature for 15 minutes while you prepare other components.

Cook wings

Preheat oven to 425°F (220°C) or heat a grill to medium-high. If oven: arrange wings on a wire rack set over a sheet pan (for crispiness). Roast for 25–30 minutes, turning once halfway, until skin is golden and internal temperature reaches 165°F (74°C). If grilling: oil grates and grill wings 10–12 minutes per side, turning until charred spots appear and fully cooked.

Season and finish

Immediately after cooking, sprinkle remaining 0.5 teaspoon sea salt and the 1.5 teaspoons shichimi togarashi over the hot wings, tossing to coat. Serve with lemon wedges if desired.

Make glaze

In a small bowl, whisk together 2 tablespoons tobanjan, 1 tablespoon soy sauce, 1 tablespoon mirin, 0.5 tablespoon rice vinegar, 1 teaspoon brown sugar, and 1 teaspoon minced ginger until smooth. Taste and adjust for sweetness or heat.

Render and sear pork jowl

Trim pork jowl into 1/2-inch slices. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add slices, searing 3–4 minutes per side until deeply browned and some fat has rendered. Reduce heat to medium.

Glaze and finish

Pour the tobanjan glaze into the skillet with the jowl and cook, spooning glaze over the pieces, for 2–3 minutes until the sauce thickens and clings to the meat. Remove to a plate and let rest 3 minutes. Garnish with thinly sliced scallions. Use toothpicks or small skewers to serve individual pieces if desired.

Prepare hearts

Rinse chicken hearts and trim any connective tissue. Pat dry and toss with 0.5 teaspoon salt and a pinch of pepper. Thread onto small skewers (2–3 hearts per skewer) or leave loose for pan searing.

Make wasabi sarasa (sauce)

In a small bowl combine 1 teaspoon wasabi paste, 2 tablespoons Japanese mayonnaise, 1 teaspoon soy sauce, 0.5 teaspoon sesame oil, and 0.5 teaspoon lemon juice. Whisk until smooth and refrigerate briefly.

Crisp the garlic

Slice garlic cloves paper-thin. Heat 0.5 cup neutral oil in a small saucepan over medium heat until shimmering but not smoking. Fry the garlic slices in batches until golden-brown and crisp, about 30–60 seconds per batch. Remove with a slotted spoon onto paper towels and sprinkle with a pinch of salt. Reserve garlic chips and discard oil or strain and keep for another use.

Cook hearts

Heat a grill pan or skillet over medium-high heat and brush lightly with oil. Cook hearts 2–3 minutes per side until nicely browned but still slightly tender (internal should be cooked through but not tough). Remove from heat.

Assemble and serve

Transfer hearts to a serving plate and dollop or brush with wasabi sarasa. Sprinkle crunchy garlic chips over the top. Serve immediately.

Cook rice

Rinse 1 cup short-grain rice under cold water until the rinse runs clear (3–4 times). Drain and place in a rice cooker or heavy saucepan with 1.1 cups water. Cook according to rice cooker instructions or bring to a boil, cover and simmer 12–14 minutes, then rest covered for 10 minutes off heat.

Season rice

Transfer cooked rice to a large bowl. While hot, gently fold in 1 teaspoon rice vinegar and 0.25 teaspoon salt. Allow rice to cool until comfortable to handle but still warm (about 5–8 minutes).

Form onigiri

Wet your hands with water (or lightly oil them with 1 teaspoon oil) and rub a pinch of salt between palms. Take about 3/4 cup warm rice, press a small indentation and optionally add a pinch of filling (leftover glazed pork jowl or plain). Sprinkle 1 teaspoon furikake into the rice or mix into the rice portion. Shape into a compact triangle or ball by cupping rice with both hands and pressing gently but firmly. Wrap each with a nori strip and repeat to make 2 onigiri.

Finish

Lightly sprinkle remaining furikake over the onigiri for extra seasoning. Serve immediately alongside the hot proteins.

Arrange 3–4 sea-salt & shichimi chicken wings, 3–4 glazed pork jowl slices (or 3 skewered hearts), and 2 furikake onigiri on a communal platter or individual plates. Garnish pork with scallions, add lemon wedges for the wings, and place any extra wasabi sarasa on the side for dipping. Provide toothpicks for the jowl and hearts if skewered.