Since this dish uses a pressure cooker, it can be made in just a short time. The daikon is juicy and the meat falls apart, almost melting in your mouth.The umami from the chicken dissolves into the sauce, making the simmering sauce taste amazing.
Since chicken wings were cheap, I added daikon and made this simple and hearty dish.
After leaving it be while pressurizing, if you stir the broth as it boils down, the flavors will settle into the meat more efficiently, and the chicken will turn out glossier as well.
Enjoy Japanese food around the world.