Chicken Wings & Japanese Radish

Stew of chicken wings and Japanese white radish. Chicken should have bones to take soup from them. You can add boiled eggs to the soup remained to make “ajitsuke tamago”, tasty eggs.

Ingredients
Chicken wings　　　　　　12pcs
Japanese white radish　　　10㎝
Dashi soup　　　　　　　　600㏄
Sake　　　　　　　　　　　50㏄
Mirin　　　　　　　　　　　50㏄ (sake 45cc + sugar 5g)
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 have time. Boil 10 minutes and take out radish. In a same boiling water, boil chicken wings for 30 seconds.
2. Boil dashi, ginger, radish and chicken wings. Add sake, mirin, and sugar, and cook for 15 minutes. Remove bubbles.
3. Add soya-bean sauce and cook for about 1 hour. Stop heating and leave for 30 minutes.