Japanese bear paw

Bear's paw - with or without claws, needs to be cooked in several stages. Despite the hassle of the dish, this piece of bear meat is popular and ends very quickly.

Ingredients

• 1 bear paw with claws;
• 1 kilogram of fatty chicken carcass, this is approximately ½;
• 0.25 kilograms of a boar shank;
• 150 grams of moose ham;
• 5 grams of salt;
• 1 tablespoon of soy sauce
• 4 liters of chicken broth;
• 200 milliliters of dry white wine or sherry;
• 1/3 teaspoon monosodium glutamate
• 1 pinch of hot pepper;
• 5 grams of licorice;
• 25 grams of brown sugar;
• 150 grams of green onions;
• 100 grams of ginger root;
• 1 teaspoon sesame oil
• 50 grams of lard.

Directions

1. Wash the green onions, separate the white part of the stem. Divide the greens into 3 parts. Cut the ginger into 4 pieces. Chop the chicken and ham into portions.
2. Place the bear's paw in water, bring to a boil. Drain. Fill a pot with fresh water and cook the bear meat for 2 hours. Take it out, cool it a little, remove the fur, cut the skin so that the bones can be removed, keeping the original shape of the paw.
3. Take a liter of broth, 1 part ginger and 1 part green onions. Season with salt and spices to taste, pour in 50 milliliters of wine. Boil, boil the paw for 10-15 minutes. Repeat the procedure 2 more times with new broth, wine and spices.
4. Take out the paw, make a cruciform incision from the side of the sole, but not through. Wrap the meat tightly with clean gauze. Heat lard in a deep frying pan, add the remaining quarter of ginger and white onion to fry until aroma appears. Now pour in the rest of the broth, add salt, sugar, wine, chicken, ham and spices. Place the paw on top. Bring food to a boil, remove foam.
5. Transfer the ingredients to a thick-walled dish, heat for 3 hours at low temperature. Remove meat and vegetables from the broth, discard the ginger and licorice. Strain the remaining liquid and bring to a boil with MSG and sesame oil.
6. Serve on stewed white onion, add ham and chicken, pour over the sauce.