-
1
Slice the daikon into 2.5 cm thick slices, and thinly peel the skin.
-
2
In the center on one side, cut a cross shape about 1 cm deep.
-
3
Pour rice water into a pot.
-
4
Add the daikon and heat it up.
-
5
Once it's boiling, reduce to medium heat and cook for 10 minutes.
-
6
Boil it while skimming the scum off.
-
7
Once it's done boiling, transfer the daikon to a sieve and drain.
-
8
Gently rinse off the daikon in running water.
-
9
Boil the atsuage for 1 minute.
-
10
Transfer it to a sieve and drain.
-
11
Once the atsuage has cooled, cut it into 1 cm cubes.
-
12
Thinly slice the ginger with the skin still attached.
-
13
Wipe off the excess moisture from the chicken drumettes.
-
14
Add the water, ginger, and [] ingredients into a pot.
-
15
Bring it to a boil.
-
16
Once it's boiling, lower it to low heat and dissolve the miso into the soup.
-
17
Next, add in the chicken drumettes, daikon and atsuage thick fried tofu.
-
18
Set the heat to high and bring it to a boil.
-
19
Once it does, cover the pot with a lid and lower the heat to a low setting.
-
20
Every once in a while take a peek at it.
-
21
(Scoop the broth on top of the daikon and atsuage and flip over the chicken drumettes.)
-
22
Cook for about 30 minutes like this, and it's done.
-
23
Once it's done, let it cool naturally.
-
24
Right before you eat it, simply reheat it and it's delicious!
