Simmered Chicken Drumettes, Daikon, And Atsuage Tofu Recipe by cookpad.japan
Cooking Instructions 1 Slice the daikon into 2.5 cm thick slices, and thinly peel the skin. In the center on one side, cut a cross shape about 1 cm deep. 2 Pour rice water into a pot. Add the daikon and heat it up. Once it's boiling, reduce to medium heat and cook for 10 minutes. Boil it while skimming the scum off. 3 Once it's done boiling, transfer the daikon to a sieve and drain. Gently rinse off the daikon in running water. 4 Boil the atsuage for 1 minute. Transfer it to a sieve and drain. Once the atsuage has cooled, cut it into 1 cm cubes. Thinly slice the ginger with the skin still attached. 5 Wipe off the excess moisture from the chicken drumettes. 6 Add the water, ginger, and [☆] ingredients into a pot. Bring it to a boil. Once it's boiling, lower it to low heat and dissolve the miso into the soup. 7 Next, add in the chicken drumettes, daikon and atsuage thick fried tofu. Set the heat to high and bring it to a boil. Once it does, cover the pot with a lid and lower the heat to a low setting. 8 Every once in a while take a peek at it. (Scoop the broth on top of the daikon and atsuage and flip over the chicken drumettes.) Cook for about 30 minutes like this, and it's done. 9 Once it's done, let it cool naturally. Right before you eat it, simply reheat it and it's delicious! 1 Slice the daikon into 2.5 cm thick slices, and thinly peel the skin. In the center on one side, cut a cross shape about 1 cm deep. 1 Slice the daikon into 2.5 cm thick slices, and thinly peel the skin. In the center on one side, cut a cross shape about 1 cm deep. 2 Pour rice water into a pot. Add the daikon and heat it up. Once it's boiling, reduce to medium heat and cook for 10 minutes. Boil it while skimming the scum off. 2 Pour rice water into a pot. Add the daikon and heat it up. Once it's boiling, reduce to medium heat and cook for 10 minutes. Boil it while skimming the scum off. 3 Once it's done boiling, transfer the daikon to a sieve and drain. Gently rinse off the daikon in running water. 3 Once it's done boiling, transfer the daikon to a sieve and drain. Gently rinse off the daikon in running water. 4 Boil the atsuage for 1 minute. Transfer it to a sieve and drain. Once the atsuage has cooled, cut it into 1 cm cubes. Thinly slice the ginger with the skin still attached. 4 Boil the atsuage for 1 minute. Transfer it to a sieve and drain. Once the atsuage has cooled, cut it into 1 cm cubes. Thinly slice the ginger with the skin still attached. 5 Wipe off the excess moisture from the chicken drumettes. 5 Wipe off the excess moisture from the chicken drumettes. 6 Add the water, ginger, and [☆] ingredients into a pot. Bring it to a boil. Once it's boiling, lower it to low heat and dissolve the miso into the soup. 6 Add the water, ginger, and [☆] ingredients into a pot. Bring it to a boil. Once it's boiling, lower it to low heat and dissolve the miso into the soup. 7 Next, add in the chicken drumettes, daikon and atsuage thick fried tofu. Set the heat to high and bring it to a boil. Once it does, cover the pot with a lid and lower the heat to a low setting. 7 Next, add in the chicken drumettes, daikon and atsuage thick fried tofu. Set the heat to high and bring it to a boil. Once it does, cover the pot with a lid and lower the heat to a low setting. 8 Every once in a while take a peek at it. (Scoop the broth on top of the daikon and atsuage and flip over the chicken drumettes.) Cook for about 30 minutes like this, and it's done. 8 Every once in a while take a peek at it. (Scoop the broth on top of the daikon and atsuage and flip over the chicken drumettes.) Cook for about 30 minutes like this, and it's done. 9 Once it's done, let it cool naturally. Right before you eat it, simply reheat it and it's delicious! 9 Once it's done, let it cool naturally. 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