Chicken wings radish
"The key to delicious simmered dishes is to always let them cool."
This is the fundamental principle of all simmered dishes. While they cool, the daikon radish absorbs the broth and becomes translucent.
This is the fundamental principle of all simmered dishes. While they cool, the daikon radish absorbs the broth and becomes translucent.
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
Ingredientsfor 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 onions for garnish (thinly sliced, washed, and soaked in water)
- 10g
-
- shichimi (seven-spice For finishing with
- If you like
[PR]
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