This classic Japanese simmered dish, known as amakara-ni (sweet and savory simmered dish), features chicken drumettes and daikon radish slowly cooked in a sauce made from soy sauce, sugar, mirin, and sake.This method brings out the rich umami of the ingredients while letting the flavors fully absorb into each delicious bite.
The sauce is rich and thick—perfectly coating the chicken and daikon—and pairs beautifully with steamed rice.
Thickly peeling the daikon gives them a meltingly tender texture. Pre-boiling them in rice water (togi-jiru) removes their bitterness and enhances natural sweetness.
You can blanch and simmer the ingredients in the same deep skillet, keeping cleanup simple. Great for weeknight dinners or make-ahead meals\!
30 minutes
Kana Igarashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 chicken drumettes
- 1 /2 large daikon
- 2 tbsp. soy sauce
- 1 1/2 tbsp. sake
- 1 1/2 tbsp. mirin
- 2 tsp. sugar
- 2 tsp. vegetable oil
- 8 tbsp. water (for simmering)
- rice water (togi-jiru) or a substitute, as needed
INSTRUCTIONS
- 1
Prepare the daikon: Peel it thickly and cut into semi-circles about 3/4 inch (2 cm) thick. Place in a deep skillet and cover with togi-jiru (or substitute). Bring to a boil over medium heat, then simmer for 5 minutes over low heat. Drain and rinse under cold water. Clean the skillet.
- 2
Prepare the chicken: Place drumettes skin-side down on a cutting board and make two incisions along the bone. Heat vegetable oil in the cleaned skillet over medium heat. Sear the chicken until golden brown. Add the daikon and stir to coat with oil.
- 3
Simmer: Add soy sauce, sake, mirin, sugar,and 100 ml (about 1/2 cup) water. Bring to a boil, cover with a drop lid (otoshibuta, or substitute with parchment or paper towel), and simmer on low heat for 15 minutes, occasionally turning the ingredients over.
- 4
Finish: Remove the chicken. Turn the heat to high and reduce the sauce until it thickens slightly. Return the chicken to the pan and coat it well in the glaze.
RecipeID
170
Tips & Notes
Make two shallow cuts along the bone of each drumette to help it cook evenly and be easier to eat.
Avoid overcooking the chicken at high heat at the end; remove it before reducing the sauce, then return it for a glossy finish.
What Is Togi-jiru?
Togi-jiru is the water leftover from rinsing rice. It's traditionally used in Japanese cooking to remove bitterness from vegetables like daikon and lotus root.
Benefits of using rice water:
Removes bitterness – Neutralizes harsh flavors in raw daikon (e.g., isothiocyanates).
Improves appearance – The starch in rice water helps the daikon retain a smooth, white color.
Boosts flavor absorption – Pre-boiling softens fibers, allowing sauces to penetrate more deeply.
No rice water? Use one of the following:
A handful of raw rice in boiling water (remove before cooking)
A spoonful of all-purpose flour mixed into water
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"I am a plant-based culinary expert. After graduating from Waseda University, I worked for four years in public relations and promotional planning at a travel company. After getting married, I spent about two years working on a farm, growing vegetables. This experience led me to become a vegetable-focused chef, sharing recipes that highlight seasonal produce. I have worked extensively on corporate recipe development, handling everything from concept creation to styling and photography. Currently, I focus on plant-based and macrobiotic cooking, which is good for health, the environment, and animal welfare. I have completed Level 1 (70 hours) at Macrobiotic School Japan and am currently enrolled in Level 2. I am also certified as a Plant-Based Food Advisor, Vegetable Coordinator, and Food Sanitation Supervisor. Captivated by the art of food photography, I also teach cooking photography courses and conduct professional food photography. "