Chicken and daikon radish stew is a comforting and flavorful Japanese dish perfect for a chilly evening or a cozy weekend meal. This simple yet elegant stew combines tender chicken with the subtly sweet and peppery bite of daikon, creating a harmonious blend of textures and tastes. The broth, simmered slowly with aromatic soy sauce, mirin, and sake, infuses the chicken and daikon with a rich depth of flavor that will leave you wanting more. Minimal ingredients and straightforward techniques make this recipe accessible to even novice cooks.
Beyond its deliciousness, this stew is incredibly versatile. Feel free to add other vegetables like carrots, shiitake mushrooms, or green onions to customize it to your liking. Ready to experience the magic of this simple yet satisfying Japanese comfort food? Let's dive into the step-by-step process to create your own bowl of delicious Chicken and Daikon Stew.
Tools Needed
- Pot
- Frying Pan
- Kitchen Scissors
- Peeler
- Ladle
Ingredients
- Tori no tete (Chicken Wings): 8 stalks
- Daikon Radish: 350-400g
- Eggs: 4 medium
- Ginger
- Raw Rice
- Soy Sauce
- Mirin
- Sake
- Sugar
- Vinegar
- Stock
- Water: 600ml
- Salad Oil
- White Sesame Seeds
- Sesame Oil
Step-by-Step Instructions
Step 1. Prepare Ingredients & Chicken
- Boil eggs with 1/2 tsp salt for 8 minutes. Gently roll eggs during the first 2-3 minutes for centered yolks. Immediately cool in ice water for 10 minutes.
- Peel daikon radish thickly, saving the skin for kinpira. Cut into 1cm wide pieces and chamfer the edges.
- Parboil daikon radish with raw rice and water until tender (about 5 minutes).
- Cut out bones using kitchen scissors. Brown chicken wings in salad oil on medium heat (about 4.5 minutes).
- Cut radish skin into 5mm wide pieces. Stir-fry in sesame oil for about a minute, then add sake, mirin, and sugar. Simmer until sweetness is absorbed. Add soy sauce, stock, and sesame seeds and cook until moisture evaporates.
Step 2. Braising the Chicken and Daikon
- Add parboiled daikon, ginger, water, sake, mirin, and sugar to the pan. Simmer until flavors meld (5 minutes).
- Add soy sauce, stock, and vinegar; cover and simmer for 30 minutes on low heat.
Step 3. Finishing Touches
- Peel boiled eggs.
- Add eggs to the stew during the last 5 minutes of simmering. Turn off heat and let the stew cool.
Step 4. Serve
- Serve and enjoy!
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Parboiling daikon radish removes bitterness and helps flavors penetrate.
- Adding raw rice to the parboiling water increases sweetness.
- Cutting the chicken wings facilitates even cooking and better flavor penetration.
- Browning the chicken locks in flavor.
- Add sweet seasonings before soy sauce to enhance sweetness absorption.
- Cooling the stew allows flavors to fully meld.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken breasts instead of bone-in chicken thighs?
Yes, you can! Boneless, skinless chicken breasts will cook faster, so reduce the braising time accordingly. They may also be slightly drier, so keep an eye on them and add a little extra broth if needed.
2. What can I substitute for mirin if I don't have any?
You can substitute with an equal amount of dry sherry or a mixture of 1 tablespoon of sugar and 1 tablespoon of rice vinegar for a similar level of sweetness.
This simple braised chicken and daikon radish stew is a testament to the beauty of uncomplicated cooking, delivering maximum flavor with minimal effort. Enjoy the comforting warmth and satisfying taste of this classic Japanese dish, perfect for a weeknight meal or a special occasion. We hope you enjoy making and savoring this delicious and versatile stew!