Refreshing Simmered Chicken Drumsticks (Tori no Sappari-ni)

Start by bring a pot of water to a rolling boil. Add 4 egg and boil for 10 minutes for hard boiled. Once 10 minutes are up, transfer to a bowl of ice cold water and peel once cool enough to touch.
Heat a frying pan on medium and add a drizzle of sesame oil. Once hot, add 8 chicken drumsticks and sear on all sides. Once seared, remove the pan from the heat.
Heat a large pot on low and add a drizzle of sesame oil. Add 1 garlic clove (sliced) and 4 slices ginger root, and fry until fragrant.
Once fragrant, add 250 ml water, 125 ml rice vinegar, 3 tbsp Japanese soy sauce (koikuchi shoyu), 3 tbsp sake and 2 tbsp sugar to the pot. Increase the heat to medium and bring to a boil.
Once boiling, lower the heat to simmer and add the seared drumsticks and boiled eggs.
Place a drop lid on the surface of the broth and simmer for 10 minutes.
While it simmers, take 5 cm Japanese leek (naganegi) and cut lengthways through to the middle. Discard the core and flatten the layers, then cut them into thin shreds and soak in a bowl of water. This is called "shiraganegi" and will be used as a garnish.
When 10 minutes have passed, remove the drop lid and simmer for a further 10 minutes.
Plate up and top with the drained shiraganegi. Enjoy!