This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. Recipe by Yuuyuu0221

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

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.

A taste from my mother...that's all I can really say...I love this!!I could eat this endlessly with white rice.Great as a side dish or over rice as a donburi! I made it with chicken thigh this time, but our house is usually breast... I like breast meat! But maybe, thigh meat is more popular. Recipe by kunhi

If you have daikon and chicken thighs, you can make this right away. There's a trick to getting the flavors to soak in quickly!☆ Thanks to everyone, we've reached 7,000 reports! I'm grateful.The origin of this recipeI suddenly craved daikon soaked with flavor...

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.I used atsuage that was pre-cut into four pieces.Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

We've been making this recipe in our home for a long time. I added vinegar to make it a good recipe for summer.Parboiling the daikon radish (for 5-6 minutes in the microwave) before cooking it in the pan helps it absorb the flavors. Adjust the amount of vinegar to taste. You can add green onions, if you want. Make sure to stir while it's simmering. You could also make this without the vinegar and it will still be delicious. Recipe by Yuuyuu0221

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

A friend told me that if you simmer these ingredients together, it's delicious.If you simmer this in a regular pot, do so over low heat for about 1 hour. I wanted to make kobumaki (kombu rolls) the next day,so I used Hidaka type, but you can use Rishiri. I used an organic daikon radish, so I didn't peel it. You can use regular daikon radish, but if you are concerned, thickly peel it and round the edges. Recipe by TheCheshireCat

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

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