Chicken wings radish
"The secret to simmered food is to always let it cool down."
This is the basis for all simmered dishes. While it is cooling, the radish will absorb the broth and become transparent.
This is the basis for all simmered dishes. While it is cooling, the radish will absorb the broth and become transparent.
How to make it
1
Peel the radish thickly and cut into slices
2
If you have time, marble the chicken wings to reduce odor and place them in ice water to cool
3
Put the daikon radish and the chicken wings (2) into a frying pan, add all the seasonings, and heat
4
Once it boils, remove the scum, cover with a drop lid, and simmer. (Remove from the heat and let cool several times to allow the flavors to soak in.)
5
Once the sauce has reduced, transfer to a plate, top with plenty of green onions, and sprinkle with shichimi pepper to taste
Ingredients for 3 people
-
- Japanese white radish
- Net weight 500g
-
- Chicken wings
- Six
-
[seasoning]
- Bonito dashi
- 3 cups
-
- sugar
- 2 tbsp
-
- soy sauce
- 2 tbsp
-
- Alcohol
- 2 tbsp
-
- Green onion for garnish (julienned, washed and soaked in water)
- 10g
-
- For finishing with shichimi
- If you like
[PR]
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