Melt-in-your-mouth Simmered Daikon and Umami-rich Chicken Drumettes
By spending just a little more time simmering than traditional recipes, the chicken becomes incredibly tender! The ingredients and cooking method are simple, but it tastes like you spent all day cooking.
The chicken drumettes become so tender that the meat falls right off of the bone and the umami-rich daikon melts in your mouth. The rich, sweet, and savory flavor is irresistible and pairs wonderfully with both rice and drinks.
This simple recipe packs 5-star flavor, making it perfect for entertaining.
30 minutes
Chiori
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.
- 7 oz daikon radish (3-4 inches)
- 8 chicken drumettes (wingettes/tebamoto)
- 2 tsp sesame oil
- A3/4 cup water (heaping)
- A3 tbsp sake (or white wine)
- A0.5 tbsp vinegar
- B1 tbsp sugar
- B1 tbsp mirin (sweet rice wine)
- B1.5 tbsp soy sauce
- B1.5 tbsp oyster sauce
- B1.5 tbsp grated ginger
- B1.5 tbsp grated garlic (or garlic paste from a tube)
- hopped Japanese long green onion (or scallion), for garnish
- hard-boiled eggs, to taste
INSTRUCTIONS
- 1
Peel the daikon radish and cut it into bite-sized irregular chunks. Pat the moisture off the chicken drumettes with a paper towel and cut a slit along the bone.
- 2
Heat the sesame oil in a pot and brown the drumettes and daikon radish. (If you cannot sear them well in the pot, sear them in a frying pan first, then transfer to the pot.)
- 3
Add the (A) ingredients (water, sake, and vinegar), cover with a lid, and bring to a boil. Reduce the heat and simmer over medium-low heat for 7–8 minutes.
- 4
Add the (B) ingredients (sugar, mirin, soy sauce, oyster sauce, ginger, and garlic), place a drop-lid (such as aluminum foil) over the ingredients, and simmer over medium-low heat for 15–20 minutes until the liquid is reduced. (Occasionally flip the drumettes and monitor to prevent burning.)
- 5
Turn off the heat. Cover the pot with a lid and let it rest for 5–6 minutes. (The cooling process allows the flavor to penetrate better and makes the meat more tender.)
- 6
Serve on a plate, garnish with chopped long green onion, and add hard-boiled eggs, if desired.
RecipeID
614
Tips & Notes
・The drop-lid should be slightly smaller than the diameter of the pot.
・You can add the hard-boiled eggs during Step 5 and toss them in the simmering liquid.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.