Chicken wings and radish stewed in ketchup
This dish is an adaptation of the classic home-cooked dish, stewed chicken wings and radish, with the addition of ketchup. If you brown the skin of the chicken wings in a frying pan before stewing, the texture will improve after stewing
How to make it
1
Use the daikon radish with the skin on. Cut into bite-sized pieces
2
Heat a deep frying pan and add the daikon radish and chicken wings. Once the skin has browned, add the kelp stock and Happo Mibijin and bring to a boil
3
Once boiling, remove the scum, cover with aluminum foil and continue simmering. Remove from heat, let cool, then return to the heat several times to allow the flavors to penetrate better
4
Add ketchup and sugar and stir thoroughly
5
When the soup has reduced, add the parboiled broccoli cut into bite-sized pieces and mix quickly
6
Remove from heat, serve in a bowl and it's done
Ingredients for 4 people
-
- Chicken wings
- Six
-
- Japanese white radish
- 500g
-
- Kelp broth
- 800cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Use parboiled broccoli
- Appropriate amount
-
- ketchup
- 150g
-
- sugar
- 1 tablespoon
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