Recipe: Appetizing Stewed Daikon Radish and Chicken Drumettes

Stewed Daikon Radish and Chicken Drumettes. I call the daikon radish "Chinese turnip". Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.

When the sauce has nearly evaporated, sprinkle sesame oil. This easy braised daikon radish recipe shows you how to make a comforting and healthy one-pot dinner in no time. paleo. Wednesdays and Thursdays are always the most challenging days for a home cook, because you've probably used the weekend leftovers and you're not ready for a splurge. You can have Stewed Daikon Radish and Chicken Drumettes using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Stewed Daikon Radish and Chicken Drumettes

1. You need 1/2 of Daikon radish.
2. It's 8 of Chicken drumettes (the thickest segment of a chicken wing).
3. You need 3 of to 4 tablespoons Soy sauce.
4. Prepare 50 ml of Sake.
5. It's 2 tbsp of Sugar.
6. Prepare 2 of to 3 tablespoons Mirin.

Made from daikon radish, these yellow pickles are often served together with other types of tsukemono (Japanese-style pickles) in traditional Japanese cuisine. Use them to enhance the flavor of all your dishes, not just soups. Daikon radishes are a Japanese member of the Brassica family. Sweet and mild these radishes are extremely versatile.

Stewed Daikon Radish and Chicken Drumettes step by step

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. Add the chicken, then boil until their surface becomes white..
2. Strain the boiled ingredients from Step 1, then rinse off the scum..
3. 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. Add the sugar and simmer for 5 more minutes..
4. Add 3 tablespoons of soy sauce, then add the mirin and simmer for 10 more minutes. Turn off heat, let cool for 15 to 30 minutes, then reheat..
5. They are done once they've warmed up, but if necessary, adjust to taste. If the flavor is weak, try adding more soy sauce and mirin, starting with 1/2 tablespoon each..

They don't need to be peeled, but I usually remove the thin skin before slicing and dicing. Daikon can be prepped in a variety of shapes and sizes depending. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. The Daikon radish makes an excellent alternative to a traditional potato when it comes to making low carb french fries.