Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu

Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu

I made a simmered dish using frozen daikon radish. The thickly cut daikon radish soaks up lots and lots of the umami of the chicken wings.

Ingredients: 2 servings

Frozen daikon radish (or fresh daikon radish)
about 350 g
Chicken wings (or drumettes, the thickest part of the wing)
Boiled eggs
2 cups (400 ml)
Mentsuyu (3x concentrate)
1/2 cup (100 ml)
Light brown sugar (or white sugar)
1 tablespoon


1. Prepare the frozen daikon radish beforehand. Cut a fresh daikon radish in half lengthwise and then about 3.5 cm to 4 cm thick. Put the pieces in a freezer bag and freeze. ♪ See Recipe ID: 2381126.
2. The photo shows half a daikon radish that was just sliced about 3.5 cm thick. I used 3 of these round slices this time.
3. Make 3 soft-boiled (creamy yolk), smooth and lovely eggs. ♪ See Recipe ID: 2384663 for instructions for how to cook perfect boiled eggs, with timing directions.
4. Poke the chicken wings several times with a fork.
5. Heat up a pan and put in some vegetable oil.
6. Add the chicken wings (or chicken drumettes) and brown on all sides (use medium heat).
7. Add the water and bring to a boil (high heat).
8. Skim off the scum.
9. Add the mentsuyu and light brown (or regular white) sugar.
10. Cover with an otoshibuta (a small lid or a piece of foil that sits right on top of the contents of the pan) and simmer for 10 minutes (a bit lower than high heat).
11. Add the daikon radish. Put the otoshibuta back on and simmer for another 10 minutes (low heat).
12. Add the boiled eggs, and simmer for about 5 minutes while ladling the cooking liquid over them (low-medium heat).
13. When the daikon radish is flavored all the way through and the boiled eggs are colored too, it's done. ♪ If you simmer it for too long the daikon radish will become too salty, so watch out for that.
14. By using frozen daikon radish, even thick pieces are fully cooked and permeated with flavor in about 15 minutes.

Story Behind this Recipe

It takes time and effort to cook thickly sliced fresh daikon radish, so I used frozen instead.
Using mentsuyu makes the flavoring easy too.