I wanted to make a dish that would get my appetite going.If you don't have a pressure cooker, simmer for about 1 hour. Increase the amount of water to cook so that it won't burn. Recipe by Naopa-ku

I added miso to make this variation of my regular soy sauce-based simmered chicken drumstick and daikon radish recipe.If you wait about half a day before eating it, the flavors will be absorbed better.If you don't have time for that, just simmer the daikon radish longer, until it absorbs the flavors. Recipe by Musumedaburu

I used to make meatless stewed daikon radish with carrots, but I got inspired seeing it made with chicken thighs on a cooking show on TV; I thought it would be possible to create an even tastier dish with chicken drumettes, since the bones would produce a nice stock.You can finish after Step 4, but if you prefer a stronger taste, go on to Step 5.If the daikon radish are stewed too quickly, they will break apart in the pot, so keep the heat on low. In Step 5, it might be good to remove the daikon from the stew and simmer the soup separately. Recipe by Kawakamisan

I had a cold and wanted to eat a dish that used ginger, and since chicken drumsticks also have collagen, I simmered them with daikon radish and ginger.- Use 2.5 cups of water to make the dashi stock. If you use 1 teaspoon of dashi granules, it can be made easily. - If you don't have light soy sauce, you can use regular or dashi soy sauce (Since the amount of salt in soy sauce varies, adjust accordingly). - When removing the scum, you can skim off the oil to make the dish even healthier. For 3 servings. Recipe by ruruchirin

I just came up with this, using what I had in my kitchen.You can use atsuage instead of fish paste sticks if you like.If you would prefer the eggs to have a stewed texture, don't simmer them, just let them cook on residual heat. The dashi stock will give them a nice color. This is also nice made with chicken wings. See.Step 1: Parboil the radish in the microwave for 3 minutes. Adjust the amount of soy sauce to your liking.Step 2: If you would like the eggs to have a stewed texture, shorten the boiling time.Step 3: Let it simmer with the lid on. The flavours will blend deliciously when it cools down, so let it cool, then reheat before eating. Recipe by Yuuyuu0221

Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy

Chicken drumettes are delicious and cheap so I buy them frequently. You can cook chicken drumettes with many different ingredients, however this time I tried making it with daikon and atsuage.If you are using the water leftover from washing rice, you just need enough so that the daikon is submerged.If you don't have leftover rice water, then simply add 1 tablespoon of rice and boil it.When it's simmering, be sure to keep an eye on it, and adjust the heat as necessary.This time I used a medium sized daikon that was about 15cm long. Recipe by Kumahachi

Chicken and daikon simmered dish is a healthy and comforting Japanese meal. It's made with simple ingredients like chicken, daikon, and basic seasonings, and the flavor soaks deeply into the daikon, making it very tasty. It's low in calories, rich in nutrients, and well-balanced with protein and fiber. This dish goes perfectly with rice, and it tastes even better the next day, so it's great for meal prep too. #CA2025 #japanesecuisen

I usually make this with beef tendon, but I tried using chicken wings instead.Simmer the chicken drumettes for at least 20 minutes. The dish will become umami-rich. If it looks like the daikon radish is going to get too soft, take it out midway . Adjust the flavoring ingredients to taste. I used raw cane sugar and a dark rich Chinese soy sauce, so the final dish was rich. Recipe by Yururi212

I wanted to eat a well-marinated daikon dish.For parboiling the daikon, just use dashi stock granules. The flavor will penetrate better this way. While simmering, make sure to flip everything over so that they will absorb the flavor and colour evenly. If you can let it cool for about 1 to 2 hours after it's done, the chicken and daikon will absorb even more of the seasonings. Recipe by Madon

I was given a bunch of daikon radishes and decided to try something a little different!This is mildly flavored! Throw out the parboiling water in Step 1. Recipe by Paripariichigo

This is a basic recipe.If you don't have a pressure cooker, adjust the amount of water till it just covers the ingredients, and boil it on a low heat with a small lid resting directly over the ingredients. Recipe by Morihan