Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

Name: Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)
Yield: 4 servings
Cuisine: American
Ingredients: 10 pieces Chicken drums; 1 Daikon radish; 200 ml Sukiyaki sauce; 400 ml Water

cookpad.japan @cookpad_jp

I thought up this while trying to come up with a simple recipe.

Stir occasionally while simmering to allow the flavors to evenly be absorbed.

When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-

I thought up this while trying to come up with a simple recipe.

Stir occasionally while simmering to allow the flavors to evenly be absorbed.

When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-

cookpad.japan @cookpad_jp

I thought up this while trying to come up with a simple recipe.

Stir occasionally while simmering to allow the flavors to evenly be absorbed.

When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-

I thought up this while trying to come up with a simple recipe.

Stir occasionally while simmering to allow the flavors to evenly be absorbed.

When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-

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Ingredients

4 servings

10pieces Chicken drums
1Daikon radish
200 mlSukiyaki sauce
400 mlWater

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Steps

1

Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges. (It's easy to use a peeler to trim the edges.)
2

Parboil the daikon in boiling water for 10 minutes, then drain.
3

Add oil (not listed) to the pot and sautè daikon.
4

Add water and sukiyaki sauce and bring to a boil. Remove any scum that forms on top.
5

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