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Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

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We hope you got insight from reading it, now let’s go back to stewed daikon and chicken drums (in sukiyaki sauce) recipe. You can have stewed daikon and chicken drums (in sukiyaki sauce) using 4 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Stewed Daikon and Chicken Drums (in Sukiyaki Sauce):
  1. Provide 10 pieces Chicken drums
  2. Get 1 Daikon radish
  3. Take 200 ml Sukiyaki sauce
  4. You need 400 ml Water
Steps to make Stewed Daikon and Chicken Drums (in Sukiyaki Sauce):
  1. Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges. (It's easy to use a peeler to trim the edges.)
  2. Parboil the daikon in boiling water for 10 minutes, then drain.
  3. Add oil (not listed) to the pot and sautè daikon.
  4. Add water and sukiyaki sauce and bring to a boil. Remove any scum that forms on top.
  5. After it comes to a boil, reduce to medium heat and simmer for 20 minutes, then serve.

I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's. Rangiri is great for cutting irregularly shaped roots into uniform pieces (so they cook. Today I'm using sirloin strips beef in sukiyaki sauce. With extra carrot and caramelized onion.

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