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1
Wash the surface of the chicken drumettes by dipping them quickly in boiling water.
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2
Peel the daikon radish, cut into quarters lengthwise and slice 2 cm thick (into bite-sized pieces).
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3
Crush the garlic.
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4
Put all the Step 1 ingredients in a pan, add barely enough water to cover them plus the sugar, and heat over medium-high heat.
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5
When it comes to a boil turn the heat down to low and simmer for about 10 minutes.
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6
Add the gochujang, miso and soy sauce.
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7
Cover with a small lid or parchment paper or foil that sits directly on the pan contents (drop lid or otoshibuta) and simmer for another 10 to 15 minutes.
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8
If you mix the flavoring ingredients in some of the cooking liquid before adding it to the pan, they will dissolve easier.
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9
Turn the heat up to evaporate the cooking liquid at the end, and add the sesame oil.
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10
Transfer to a serving plate and scatter one some ground sesame seeds.
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11
You can save the cooking liquid to use in another dish.
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12
Other ingredients: mid-part of chicken wings, beef tendon, pork belly, burdock root, potatoes, atsuage, konnyaku.
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13
I recommend combining umami-rich meat with ingredients that can absorb that umami!
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14
Re-using the cooking liquid: If you chill the cooking liquid in the refrigerator overnight it will become gelatinous.
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15
Use it in miso soup, miso ramen, yakisoba (pan-fried noodles), fried rice, stir fries and so on.
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16
Or you could combine the liquid with an equal amount of mayonnaise, thin it out with milk and use as a Korean style mayo-sauce.
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17
I used it as a sauce for kalamari.
