Chicken drumettes (the thickest segment of a chicken wing)
3 to 4 tablespoons
2 to 3 tablespoons
Cut the daikon radish into 5-mm to 1-cm thick rounds, make several shallow crisscross cuts on the surface, put them in a pot full of water, and bring to a boil. Add the chicken, then boil until their surface becomes white.
Strain the boiled ingredients from Step 1, then rinse off the scum.
Put the ingredients from Step 2 in a pot, add the sake, fill with enough water to cover, then simmer on medium heat until the daikon are cooked through. Add the sugar and simmer for 5 more minutes.
Add 3 tablespoons of soy sauce, then add the mirin and simmer for 10 more minutes. Turn off heat, let cool for 15 to 30 minutes, then reheat.
They are done once they've warmed up, but if necessary, adjust to taste. If the flavor is weak, try adding more soy sauce and mirin, starting with 1/2 tablespoon each.
Story Behind this Recipe
I used to make meatless stewed daikon radish with carrots, but I got inspired seeing it made with chicken thighs on a cooking show on TV; I thought it would be possible to create an even tastier dish with chicken drumettes, since the bones would produce a nice stock.
You can finish after Step 4, but if you prefer a stronger taste, go on to Step 5. If the daikon radish are stewed too quickly, they will break apart in the pot, so keep the heat on low. In Step 5, it might be good to remove the daikon from the stew and simmer the soup separately.