Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

1. 1

   Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges.

2. 2

   (It's easy to use a peeler to trim the edges.)

3. 3

   Parboil the daikon in boiling water for 10 minutes, then drain.

4. 4

   Add oil (not listed) to the pot and saute daikon.

5. 5

   Add water and sukiyaki sauce and bring to a boil.

6. 6

   Remove any scum that forms on top.

7. 7

   After it comes to a boil, reduce to medium heat and simmer for 20 minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.