Stewed Daikon Radish and Chicken Drumettes

1. 1

   Cut the daikon radish into 5-mm to 1-cm thick rounds, make several shallow crisscross cuts on the surface, put them in a pot full of water, and bring to a boil.

2. 2

   Add the chicken, then boil until their surface becomes white.

3. 3

   Strain the boiled ingredients from Step 1, then rinse off the scum.

4. 4

   Put the ingredients from Step 2 in a pot, add the sake, fill with enough water to cover, then simmer on medium heat until the daikon are cooked through.

5. 5

   Add the sugar and simmer for 5 more minutes.

6. 6

   Add 3 tablespoons of soy sauce, then add the mirin and simmer for 10 more minutes.

7. 7

   Turn off heat, let cool for 15 to 30 minutes, then reheat.

8. 8

   They are done once they've warmed up, but if necessary, adjust to taste.

9. 9

   If the flavor is weak, try adding more soy sauce and mirin, starting with 1/2 tablespoon each.

* Per serving · 4 servings · Values may vary.

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