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

I ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's. The chicken became tender and the simmer was thickened from the starch, and overall became more delicious. I wanted to make it ever richer, so I added in oyster sauce. The katakuriko burns easily, so stew over low heat while keeping an eye on it. Recipe by Sugamiho

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

Since chicken wings were cheap, I added daikon and made this simple and hearty dish.After leaving it be while pressurizing, if you stir the broth as it boils down, the flavors will settle into the meat more efficiently, and the chicken will turn out glossier as well. Recipe by *Anna*

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 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

When I first started making this, I didn't add garlic, but since my children are old enough to handle it, I add it for the flavor.By adding in miso, it adds shine to the dish and becomes more delicious. Recipe by Maimai365

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 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 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 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

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