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Japanese Food - Japanese Cooking - Japanese Recipe - Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)
att. Recipe - Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

Ingredients (serves 4):
12 chicken wingtips (tebasaki)
1 daikon radish
5 cups (34 fl oz/1000 ml) Japanese soup stock (dashi)
5 cups (34 fl oz/1 litre) water
5 cm (2 in) x 20cm (8 in) kelp (konbu)
3 cups dried bonito (kezuribushi, or katsuobushi)
1 cup (6.7 fl oz/200 ml) soy sauce
1 cup (6.7 fl oz/200 ml) mirin
1 teaspoon of shredded yuzu citrus peel for garnish

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)
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Cooking directions:
1. Make Japanese soup stock. Make a cut in the kelp then place in a pot, soak the kelp in 5 cups (34 fl oz/1 litre) of water for a little over 1 hour. Place the pot over a flame and cook without bringing to the boil. Remove the kelp and set aside. Add the dried bonito to the pot and remove from heat, letting cool naturally. Strain and retain the leftover liquid.

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

2. Cut the chicken wingtip at its joint and separate into 2 pieces.
Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

3. Peel daikon radish and slice into 1 cm (3/8 in) thick pieces, or cut into bite sized wedges.

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)



Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

4. Put daikon radish and Japanese soup stock in a pot then cook over medium heat until the boiling. Reduce temperature to low for 10 minutes until the daikon radish turn transparent.

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

5. Add the chicken wingtips and cook for a further 3 minutes.

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

6. Add mirin and cook for 3 minutes.

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

7. Add soy sauce and adjust the seasoning to taste. Light seasoning is recommended to enjoy the tasteful soup as well as the ingredients.

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

8. Remove from heat. If you have several hours before serving, repeat boiling and cooling process several times. This method adds more flavor to the ingredients

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

9. Warm just before serving, then garnish with yuzu citrus peel.

Tebasaki to daikon no nimono (Simmered Chicken Wingtips and Daikon Radish)

Tips:
* This is an economical and popular home-cooking recipe for winter.
* Select a pot that is right size in which the chicken and daikon radish are fully covered by soup because the soup will add flavor to the ingredients. A smaller lid which covers ingredients inside a pot, or ?otoshibuta,? is also useful.
* Repeating the simmering and cooling process before serving adds good flavor and tenderness to the ingredients. Cooking and cooling the dish in a refrigerator before the day of serving is also recommended.

Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
 

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