A unique Japanese flavor combining seaweed and daikon to complement chicken in this side dish.
- Cooking time
- 60 minutes
- Nutrition information is for one serving.
- Insert a kitchen knife into the joints of the chicken wings and separate them in half.
- Massage the konnyaku with salt (not listed in ingredients), then boil and allow to cool in a strainer.
Cut into 8 cubes.
- Cut daikon radish into 2 to 3 cm (about 1 in.) slices, then slice in half and peel.
Remove the thick stem from the chrysanthemum leaves, and cut into easy-to-eat lengths.
- Heat a pot over medium-high heat, and brown (1).
Add 1 cup of water, the konbu seaweed, ginger root and (3) to the pot, and cook with a drop lid.
Remove any scum as it comes to a boil, then lower the flame so that it gently simmers for about 20 minutes.
- Add (2), the sake and mirin, and cook for 10 minutes.
Then add the salt and soy sauce and allow to cook for another 10 minutes.
Turn off the flame and let cool.
- Add the chrysanthemum leaves and quickly heat.
Serve while warm.
*If time is available, letting (5) cool down allows the flavors to penetrate the ingredients. To eat, warm it up and continue to (6).