Chicken Wings and White Radish

This dish is a stewed chicken wings with white radish (Japanese radish). Its soup can be re-used to make “ajitsuke tamago”, tasty boiled egg, ready for next day. That eggs can be eaten as they are, but also good with Ramen noodles as toppings.

Ingredients
Chicken wings　　　　　12pcs
White radish　　　　　　10㎝
Dashi soup　　　　　　　600㏄
Sake　　　　　　　　　　50㏄
Mirin　　　　　　　　　　50㏄ (or 45cc of sake + 5g sugar)
Soya-bean sauce　　　　80㏄
Sugar　　　　　　　　　45g
Ginger　　　　　　　　　10g

How to cook
1. Cut radish with 3cm thickness and then cut into four. Smooth edges if you had time (see picture). Boil with water for 10 minutes. Take out radish and put chicken wings and boil for 30 seconds. Drain.
2. Dashi soup, chicken wings, radish, and sliced ginger in a pan to boil. Add sake, mirin, and sugar. Simmer for 15 minutes. Remove bubbles.
3. Add soya-bean sauce and simmer for 1 hour. Cover the pan while cooking.
4. After eating radish and chicken wings, soup remains. You can add boiled eggs and boil once and leave overnight if you want.