Stewed Chicken Wings and Daikon

1. 1

   Peel the daikon and cut into chunks.

2. 2

   Cut off the tip from the chicken wings and sear in a frying pan with sesame seed oil.

3. 3

   Remove the wings from the pan and saute the daikon.

4. 4

   Then, return the wings into the pan.

5. 5

   Add the water, the seasonings marked with , and the boiled eggs.

6. 6

   Place an otoshibuta (drop lid-- see hints) on the pan and cook on low~medium for 20~30 minutes.

7. 7

   It's done once the liquid has reduced.

8. 8

   You don't have to cut off the tip of the wings.

* Per serving · 4 servings · Values may vary.

No additional tips available.