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Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

The daikon tastes great absorbed in the chicken broth!

Ingredients: 4 servings

Chicken drums
10 pieces
Daikon radish
1
Sukiyaki sauce
200 ml
Water
400 ml

Steps

1. Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges. (It's easy to use a peeler to trim the edges.)
2. Parboil the daikon in boiling water for 10 minutes, then drain.
3. Add oil (not listed) to the pot and sautè daikon.
4. Add water and sukiyaki sauce and bring to a boil. Remove any scum that forms on top.
5. After it comes to a boil, reduce to medium heat and simmer for 20 minutes, then serve.

Story Behind this Recipe

I thought up this while trying to come up with a simple recipe.