Peel daikon radish, cut into 2 cm slices and semi-circular, half-moon shapes. Slice the ginger thinly.
Brown the chicken wings in a pan (put in a little oil if necessary). This time I cut off the tips, but it is okay to leave them.
In the pressure cooker, put the daikon radish, the chicken wings, the ginger with water and seasonings.
Lock the lid and turn the heat on. When the pressure is on (high pressure), lower the heat. Cook for 8 minutes.
After 8 minutes, turn the heat off. Let it depressurize naturally. This photo shows the lid opened after the valve has dropped.
Flip the chicken wings. Cook over medium heat for 10 minutes to thicken the sauce. It is done when the color is nice and shiny.
Plate and serve. Sprinkle chopped scallion and yuzu peel if available.
Story Behind this Recipe
My husband asked for a chicken wing daikon dish.
Depending on the pressure cooker, you may need to adjust the cooking time. Some daikon radish takes more time to become tender. You can cook it longer in Step 6. It comes out sweeter with this recipe. You can use less sugar. It is not necessary to cut off the tips of the chicken wings.