-
1
Prepare the frozen daikon radish beforehand.
-
2
Cut a fresh daikon radish in half lengthwise and then about 3.5 cm to 4 cm thick.
-
3
Put the pieces in a freezer bag and freeze.
-
4
See.
-
5
The photo shows half a daikon radish that was just sliced about 3.5 cm thick.
-
6
I used 3 of these round slices this time.
-
7
Make 3 soft-boiled (creamy yolk), smooth and lovely eggs.
-
8
Seefor instructions for how to cook perfect boiled eggs, with timing directions.
-
9
Poke the chicken wings several times with a fork.
-
10
Heat up a pan and put in some vegetable oil.
-
11
Add the chicken wings (or chicken drumettes) and brown on all sides (use medium heat).
-
12
Add the water and bring to a boil (high heat).
-
13
Skim off the scum.
-
14
Add the mentsuyu and light brown (or regular white) sugar.
-
15
Cover with an otoshibuta (a small lid or a piece of foil that sits right on top of the contents of the pan) and simmer for 10 minutes (a bit lower than high heat).
-
16
Add the daikon radish.
-
17
Put the otoshibuta back on and simmer for another 10 minutes (low heat).
-
18
Add the boiled eggs, and simmer for about 5 minutes while ladling the cooking liquid over them (low-medium heat).
-
19
When the daikon radish is flavored all the way through and the boiled eggs are colored too, it's done.
-
20
If you simmer it for too long the daikon radish will become too salty, so watch out for that.
-
21
By using frozen daikon radish, even thick pieces are fully cooked and permeated with flavor in about 15 minutes.
