Slice the daikon into 2.5 cm thick slices, and thinly peel the skin. In the center on one side, cut a cross shape about 1 cm deep.

Pour rice water into a pot. Add the daikon and heat it up. Once it's boiling, reduce to medium heat and cook for 10 minutes. Boil it while skimming the scum off.

Once it's done boiling, transfer the daikon to a sieve and drain. Gently rinse off the daikon in running water.

Boil the atsuage for 1 minute. Transfer it to a sieve and drain. Once the atsuage has cooled, cut it into 1 cm cubes. Thinly slice the ginger with the skin still attached.

Wipe off the excess moisture from the chicken drumettes.

Add the water, ginger, and [☆] ingredients into a pot. Bring it to a boil. Once it's boiling, lower it to low heat and dissolve the miso into the soup.

Next, add in the chicken drumettes, daikon and atsuage thick fried tofu. Set the heat to high and bring it to a boil. Once it does, cover the pot with a lid and lower the heat to a low setting.

Every once in a while take a peek at it. (Scoop the broth on top of the daikon and atsuage and flip over the chicken drumettes.) Cook for about 30 minutes like this, and it's done.

Once it's done, let it cool naturally. Right before you eat it, simply reheat it and it's delicious!