Peel the daikon and cut into chunks. Cut off the tip from the chicken wings and sear in a frying pan with sesame seed oil.
Remove the wings from the pan and sauté the daikon. Then, return the wings into the pan.
Add the water, the seasonings marked with ★, and the boiled eggs. Place an otoshibuta (drop lid-- see hints) on the pan and cook on low~medium for 20~30 minutes.
It's done once the liquid has reduced.
You don't have to cut off the tip of the wings.
Story Behind this Recipe
I learned this recipe from my mother.
1. The daikon will absorb the flavor faster if you parboil the daikon (5~6 minutes in the microwave) before sautéing. 2. Adjust the amount of sugar and soy sauce to your liking. 3. Make the drop lid (otoshibuta) by shaping aluminum foil into a disk that is smaller than the frying pan and then poking a hole in the middle. 4. Cook at high heat at the end for a glossy look.