Step-by-Step Guide to Prepare Award-winning Simmered Chicken Drumettes, Daikon, and Atsuage Tofu
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Simmered Chicken Drumettes, Daikon, and Atsuage Tofu. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Simmered Chicken Drumettes, Daikon, and Atsuage Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Chicken Drumettes, Daikon, and Atsuage Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simmered Chicken Drumettes, Daikon, and Atsuage Tofu is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can have Simmered Chicken Drumettes, Daikon, and Atsuage Tofu using 11 ingredients and 9 steps. Here is how you can achieve that.
Chicken drumettes are delicious and cheap so I buy them frequently. You can cook chicken drumettes with many different ingredients, however this time I tried making it with daikon and atsuage.
If you are using the water leftover from washing rice, you just need enough so that the daikon is submerged.
If you don't have leftover rice water, then simply add 1 tablespoon of rice and boil it.
When it's simmering, be sure to keep an eye on it, and adjust the heat as necessary.
This time I used a medium sized daikon that was about 15cm long. Recipe by Kumahachi
Ingredients and spices that need to be Make ready to make Simmered Chicken Drumettes, Daikon, and Atsuage Tofu:
- 8 drumettes Chicken wing drumettes
- 1/3 Daikon radish
- 1 block Atsuage (firm)
- 10 grams Ginger
- 300 ml Water
- 1 tsp ☆Dashi stock granules
- 1 tbsp ☆Sugar
- 2 tbsp ☆Sake
- 2 tbsp ☆Mirin
- 2 tbsp ☆Soy sauce
- 1 tsp Miso
Instructions to make Simmered Chicken Drumettes, Daikon, and Atsuage Tofu
- 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.
- 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.
- Once it's done boiling, transfer the daikon to a sieve and drain. Gently rinse off the daikon in running water.
- 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.
- Wipe off the excess moisture from the chicken drumettes.
- 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.
- 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.
- 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.
- Once it's done, let it cool naturally. Right before you eat it, simply reheat it and it's delicious!
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