Simmered Chicken Wings and Boiled Eggs

I had some aromatic veggies that I wanted to use and I wanted to make a basic Japanese recipe. This dish is now a regular dish in my home that is rich in flavor and simple to make!Vinegar gives a rich flavor to this recipe that has a simple, basic flavor. This cooks quite quickly, so you can even use this in a bento. Recipe by kebeibiko

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

My mother taught me this recipe.The quantity of the sauce ingredients are just for guideline.Mix together and then adjust as necessary.When cooking the sauce down, it may be best to cook it on low heat. Recipe by inyako

This is one of our favorite dishes to have for dinner. For 3 servings. Recipe by kyonmi

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

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 love this dish.Washing the chicken and lightly browning it in the frying pan helps to reduce the meat smell.If you prepare this in the morning and periodically heat it throughout the day, by night even the cartilage will be soft and you can pluck the meat off the bone with your chopsticks.If you have a deep frying pan you can do everything using it.If you have time, prepare it early to give the flavor more time to soak in, which is even more delicious.Chicken wings are also delicious.If you feel that the flavor is a bit too weak remove the lid and simmer for a bit on high heat. Recipe by To-imama

I learned this recipe from my mother.1. The daikon will absorb the flavor faster if you parboil the daikon (5~6 minutes in the microwave) before sautéing.2. Adjust the amount of sugar and soy sauce to your liking.3. Make the drop lid (otoshibuta) by shaping aluminum foil into a disk that is smaller than the frying pan and then poking a hole in the middle.4. Cook at high heat at the end for a glossy look. Recipe by Yuuyuu0221

I thought of this wanting to eat chicken wings with a sweet and sour, soy sauce flavor.Mixing with the sauce at the end is the key to bringing out the deliciousness and the gloss. Be careful not to let it burn. For 15 chicken wings. Recipe by Atorie sara

This recipes is good for Carbo Diet. Easy to cook and fast. Eat while it is still fresh from kitchen.#summer #dinner #turf #veggies

I made this for my husband who loves garlic. It's something that's easy to make in just one frying pan.At first if you brown the chicken without moving it around you'll be able to add a glossy sheen to its surface while getting rid of the meat's gaminess.This recipe is very simple, just simmer in one frying pan! Simmer using sake, so the meat softens in a short amount of time.Plum and garlic go well together! It adds a punch to chicken, which be bland at times! Recipe by sweet_dolphin530

Served with noodles for a quick meal

We buy a lot of chicken wings when it's on sale and cook this dish very often.Serve any leftovers on warm rice, gelatinous sauce and all. Sprinkle green onions on top to turn it into a yakitori rice bowl.Pan fry the chicken well until golden brown to get the best flavor. Don't move the chicken around, just let it cook over medium-heat for a while. Eat with your hands! Recipe by Kuserare-to

In my family, we like our simmered dishes thick and rich.This recipe is cost efficient since it uses basic ingredients and amounts, and more than anything else, it's easy to remember!We have a strict rule not to throw away any rich soup stock.Don't throw away the soup stock!Strain it and refrigerate (freezing is also fine). The collagen makes it gelatinous.Use it to flavor rice, or in various soup stocks to produce a rich flavor.Adding this soup stock to another soup is really putting it to good use. Recipe by *peace*

I tried to imitate a soup curry that I once had and succeeded.I recommend adding eggplant, green peppers, and okra. Recipe by Makimoto

I basically wrote down the Christmas chicken dish in our house so I could remember it. I really recommend the yuzu marmalade! If you have some fresh yuzu too, squeeze a little juice over the chicken to finish.You can make this with the mid-section of the wing or with pork spareribs.I used homemade Yuzu Marmaladebut you can use any kind of citrus preserves. If you would like it spicy, add black pepper at Step 5. The flavor is on the sweet side to please adjust the amount of marmalade to your taste. Recipe by cafe-cafe

Hot wings are great, but sometimes you need to change things up. Enter this recipe for braised wings. The mushrooms add extra meatiness, while the sauce is all-at-once savoury, salty, sweet, and sharp.

It takes time and effort to cook thickly sliced fresh daikon radish, so I used frozen instead.Using mentsuyu makes the flavoring easy too.Since frozen daikon radish soaks up flavors well, it is added later.Adjust the cooking time by watching how the color of the daikon radish changes.[If using fresh daikon radish:]Cut in half and then slice about 1.5 to 2 cm thick. Add it to the pan in Step 6 with the chicken wings. Recipe by KaHal

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

My mother sent me bamboo shoots, which in Japan are thought of as spring vegetable. My meat-loving husband prefers this dish with meat instead of bonito flakes or wakame seaweed, so I make it with meat first for my family.Please add the soy sauce at the very end. Please adjust the amount of chicken depending on the size of it. I used 1/2 chicken thigh in the picture. Snow peas or green beans will add nice colours to the dish Please make sure to use parboiled bamboo shoots. Recipe by Necchan

I added potatoes to this recipe for drumettes that my mother used to make.In the first photo I used new potatoes with skins. Recipe by Kumahachi

This is a popular dish in my house.Make sure to simmer on a low heat. When you are simmering them, be sure to turn the drumettes and the onions over so t the flavor gets into every part.This is well flavored, so if you prefer a lighter flavor, please adjust the amounts of the [☆ ] ingredients. For serving 3 people. Recipe by nasubeam

This is my mother-in-law's way to cook chicken wings. I changed the seasoning bit. The black vinegar softens the strong flavour of chicken. The jelly is tasty so you will like to eat it with the chicken pieces.① Do not boil the contents of the pot. Keep it simmering gently.② You can remove the excess fat floating on the surface of the jelly easily.③ Eat this dish within 3 days in summer and as quickly as possible even in winter. Recipe by Hoink

My children loves this. It's a dish that you can eat even if you don't have much of an appetite.By cooking the meat thoroughly before you put the soy sauce and umeboshi, it helps tenderize the meat. Recipe by Yumepokko

I had a lot of sweet potatoes, so I wanted use them to make a dish for dinner.It was so delicious that I even regretted not adding more.If you love sweet potatoes, use 2.If you cook sweet potatoes for too long, they will disintegrate. They are ready to eat when they turn a pretty yellow color.I added sugar because I ran out of honey. You can just use one or the other.But adding both made the dish very tasty. Recipe by Yusase mama

I thought up this recipe for a using the special scum-absorbing sheet made by Cookpad. Spicy-hot and warming! It's great for winter.Use a special scum-absorbing cooking sheet (like parchment paper) to eliminate the need to skim off the scum, and to allow the umami of the chicken to really be absorbed by the daikon radish. For 2 servings. Recipe by iano

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

Here's how you can make inexpensive chicken wings look gorgeous and taste great.Slicing the wings open will make them look larger and also easier to eat. It also reduces the cooking time.By removing the moisture from the chicken, the surface will brown well. Recipe by Tayon

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