Braised Chicken Wings and Daikon Radish
A tender and juicy braised dish where the savory flavor of the chicken drumettes permeates the daikon radish. Adding vinegar makes the meat fall-off-the-bone tender, making this a perfect dish for dinner or as a snack to accompany drinks.
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🍳 Cooking Flow
Cut and bevel the daikon radish, then parboil with raw rice and water for 5 minutes → Make cuts in the chicken drumettes and sear in a pot until browned on all sides → Add daikon, ginger, water, sake, mirin, and sugar; simmer for 5 minutes and skim the scum → Add soy sauce, dashi powder, and vinegar; cover with a drop-lid and simmer for 30 minutes, then reduce for 5 minutes → Turn off the heat, add hard-boiled eggs, and let cool to allow flavors to penetrate
Cooking Steps
Brief Cooking Order
Cut and bevel the daikon radish, then parboil with raw rice and water for 5 minutes → Make cuts in the chicken drumettes and sear in a pot until browned on all sides → Add daikon, ginger, water, sake, mirin, and sugar; simmer for 5 minutes and skim the scum → Add soy sauce, dashi powder, and vinegar; cover with a drop-lid and simmer for 30 minutes, then reduce for 5 minutes → Turn off the heat, add hard-boiled eggs, and let cool to allow flavors to penetrate
Introduction
A tender and juicy braised dish where the savory flavor of the chicken drumettes permeates the daikon radish. Adding vinegar makes the meat fall-off-the-bone tender, making this a perfect dish for dinner or as a snack to accompany drinks.
Step 1
Cut the daikon in half, peel it thickly, cut into 1cm-thick rounds, bevel the edges, and then cut the rounds in half.
Step 2
Place the daikon, raw rice (1 tablespoon), and enough water to cover in a pot. Bring to a boil over medium heat, then reduce to low and parboil for 5 minutes before removing.
Step 3
Make small cuts along both sides of the chicken drumette bones using kitchen shears.
Step 4
Lightly grease a pot with vegetable oil, arrange the chicken drumettes skin-side down over medium heat, and sear until browned all over.
Step 5
Add the parboiled daikon, sliced ginger, 400ml water, 3 tablespoons sake, 1 tablespoon mirin, and 2 tablespoons sugar. Bring to a boil over medium heat.
Ingredients List
Important Notes
💡 Parboiling the daikon with rice removes its unique bitterness and helps it absorb flavors more easily.
💡 Making cuts along the bones of the drumettes helps the heat penetrate and makes the meat easier to remove from the bone.
💡 Simmering with vinegar helps the meat become tender and fall-off-the-bone soft.
💡 Letting the dish cool once after turning off the heat ensures the ingredients and eggs are thoroughly infused with flavor.
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