Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs

Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs

The daikon radish absorbs the rich flavor of the chicken in this delicious dish. This is also good for your skin.
I added the timing of adding the daikon.


Chicken drumsticks - the first (thickest) joint of a chicken wing
Daikon radish
about 20 cm (as desired)
1 per serving
1 l (1000 ml)
50 ml
50 ml
●Soy sauce
80 ml
3 tablespoons
2 1/2 teaspoons
for frying


1. Cut the daikon into appropriately-sized pieces. Maybe about 1 cm?
2. Parboil the daikon in water that was used to wash rice for about 5 minutes (you can skip this step if you like).
3. Hard-boil the eggs and peel off the shells.
4. Lightly wash the drumsticks in water and use a paper towel to wipe them dry. Brown them in a frying pan with oil (you don't have to cook them through to the center).
5. Add the ● seasonings, close with a lid, and simmer for 20 to 30 minutes. Scum will form so please remove it. If you turn off the heat and let it sit for a while the flavor soak in better.
6. If you parboil the daikon, add them after the chicken has simmered for a bit to keep the flavor from becoming too rich.

Story Behind this Recipe

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.