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Recipe
Chicken And Japanese Radish Simmered In Soy Sauce Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1197mg | 50% |
| Potassium 465mg | 13% |
| Total Carbs 14.98g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.96g | 7% |
| Protein 2.58g | 4% |
Ingredients Convert Measures
- 8 x chicken wings
- Salad oil
- 1 3/4 lb Japanese radish (daikon)
- 1/4 lb radish greens
- Salt as needed
- 5 Tbsp. soy sauce (shoyu)
- 2 Tbsp. sugar
- 1 1/2 Tbsp. sweetened cooking sake (mirin)
- 3/8 c. Japanese rice wine (sake)
Directions
- Place knife at the joint of chicken wing and cut off tips.
- Slice radish into 3/4-inch pcs and pare off thick outer layer. Round corners of cut-ends.
- Heat salad oil in a pot. Place chicken in pot and saute/fry over high heat till golden.
- Drain excess grease. Add in radish and continue to saute/fry. Add in sufficient water to cover ingredients and simmer.
- When water boils, skim off foam and simmer for another 5 to 6 min. Turn heat low and add in seasonings. Continue to simmer on low.
- Boil radish greens in salted water till tender and cut into 1 1/2- to 2-inch pcs. Set aside some portion of stock from the chicken-radish pot in a bowl and soak boiled radish greens in it.
- Cook chicken-radish mix till sauce simmers down. Garnish with radish greens and serve.
- This recipe yields 4 servings.
