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Frozen Daikon Radish And Chicken Wings Simmered In Mentsuyu Recipe

Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu Recipe
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Serving : 2
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Prepare the ingredients before making Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu in your home. Then, follow these steps below to serve Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu for your family or friends.

Ingredients: Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu

  • 350 grams Frozen daikon radish (or fresh daikon radish)
  • 4 Chicken wings (or drumettes, the thickest part of the wing)
  • 2 Boiled eggs
  • 400 ml Water
  • 100 ml Mentsuyu (3x concentrate)
  • 1 tbsp Light brown sugar (or white sugar)

How to Make Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Frozen Daikon Radish and Chicken Wings Simmered In Mentsuyu in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Make 3 soft-boiled (creamy yolk), smooth and lovely eggs. ♪ Seefor instructions for how to cook perfect boiled eggs, with timing directions.
  • Step 4
  • Poke the chicken wings several times with a fork.
  • Step 5
  • Heat up a pan and put in some vegetable oil.
  • Step 6
  • Add the chicken wings (or chicken drumettes) and brown on all sides (use medium heat).
  • Step 7
  • Add the water and bring to a boil (high heat).
  • Step 8
  • Skim off the scum.
  • Step 9
  • Add the mentsuyu and light brown (or regular white) sugar.
  • Step 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).
  • Step 11
  • Add the daikon radish. Put the otoshibuta back on and simmer for another 10 minutes (low heat).
  • Step 12
  • Add the boiled eggs, and simmer for about 5 minutes while ladling the cooking liquid over them (low-medium heat).
  • Step 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.
  • Step 14
  • By using frozen daikon radish, even thick pieces are fully cooked and permeated with flavor in about 15 minutes.
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