Stewed Chicken Wings and Daikon

• 8 Chicken wings - the midsection and the tip
• 1/2 Daikon radish
• 4 Boiled eggs
• 400 ml Water
• 1 tbsp Sesame oil
• 4 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Sugar

1. Peel the daikon and cut into chunks.
2. Cut off the tip from the chicken wings and sear in a frying pan with sesame seed oil.
3. Remove the wings from the pan and saute the daikon.
4. Then, return the wings into the pan.
5. Add the water, the seasonings marked with , and the boiled eggs.
6. Place an otoshibuta (drop lid-- see hints) on the pan and cook on low~medium for 20~30 minutes.
7. It's done once the liquid has reduced.
8. You don't have to cut off the tip of the wings.

chicken, radish, eggs, water, sesame oil, soy sauce, mirin, sake, sugar

Taken from cookpad.com/us/recipes/155459-stewed-chicken-wings-and-daikon (may not work)