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Chicken drumsticks simmered with daikon (Tebamoto to daikon no nimono)

Chicken drumsticks simmered with daikon (Tebamoto to daikon no nimono)

Chicken drumsticks, daikon and boiled eggs slowly simmered in a gingery sweet-savoury broth, with bok choy and rice.

45 min
total
4
people
605
calories per serving

Per serving

42 g
Protein
62 g
Carbs
20 g
Fat

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Ingredients

4
  • 600 g
    Chicken drumstick
  • 600 g
    Daikon radish
  • 15 g
    Fresh ginger
  • 650 ml
    Water
  • 50 ml
    Sake or rice alcohol
  • 40 ml
    soy sauce
  • 30 ml
    mirin
  • 8 g
    Sugar
  • 4 pc
    Egg
  • 300 g
    Bok choy
  • 260 g
    Japanese short-grain rice (Koshihikari)

Allergens

soygluteneggs
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Cut the daikon into thick half-moons and parboil. Hard-boil and peel the eggs.

  2. Brown the drumsticks in a pot, add water, sake, ginger and daikon, skim, then add sugar, mirin and soy sauce; simmer covered for 25 minutes, add the eggs and cook 5 more.

  3. Blanch the bok choy, squeeze and dress with soy diluted with water. Serve with the simmered dish and rice.

Chef's tips

  • •A home-style twist on buri daikon using chicken; the daikon tastes even better the next day.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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