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These are the ingredients.
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So to start... the daikon radish.
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Start cooking it in cold water.
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Whenever you cook any root vegetables including daikon radish, always start from cold water.
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Cover with a lid.
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Don't refresh the daikon radish in cold water after they have been cooked until tender.
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Leave to cool in the cooking liquid.
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This is the key to keeping them juicy.
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Wash the chicken wings well.
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If you look at them closely, you'll see some feather ends left in there.
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Let's pull them out.
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Ginger and garlic.
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You know that you should add ginger right?
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Ginger, chicken and sweet-salty flavors go together so well after all.
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Just add a smidgen of garlic.
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OK Let's start simmering.
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Use a large wide pot so that the ingredients overlap as little as possible on the bottom.
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Put the flavoring ingredients plus about 2 cups plus (400 ml) of water in the pot.
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Start cooking over high heat.
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Bring to a rolling boil, then throw in the chicken wings.
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(work quickly from now on).
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Put the daikon radishes pieces in a single layer, cover with a small lid or a piece of aluminium foil that sits right on top of the pot contents (otoshibuta or drop lid).
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Turn the heat down to medium and cook for about 5 minutes.
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Take the lid off and add the ginger and garlic.
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If you add them at the start the taste will be a bit harsh.
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Replace the lid, and cover the pot with a regular lid.
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Keep simmering over medium heat.
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The liquid will bubble up under the drop lid, and the ingredients will cook in the bubbles, so don't turn the heat down too low.
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Since the chicken wings cook quickly, and the daikon radish is precooked, it takes less than 10 minutes for the simmering to be done.
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The liquid will start reducing right away.
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When everything has a nice color, let's finish up.
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Add the additional mirin (1 1/2 tablespoons) and soy sauce (1 tablespoon), take the lid off and turn the heat up to high!
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Since there's sugar in the cooking liquid, once you raise the heat up it will caramelize and thicken fast.
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Keep cooking until the bubbles are quite big (indicating that the liquid is pretty concentrated).
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Shake and swirl the pan from left to right and side to side to coat all the ingredients with the sticky sauce Toss to turn over the ingredients 1-2 times.
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Coat everything very well.
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Done!
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Can you see that the daikon radish is just brown on the surface?
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By simmering them quickly, both the chicken and the daikon radish retain their natural flavor and juiciness.
