Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs

• 10 Chicken drumsticks - the first (thickest) joint of a chicken wing
• 20 cm Daikon radish
• 1 per serving Eggs
• 1 large Water
• 50 ml Sake
• 50 ml Mirin
• 80 ml Soy sauce
• 3 tbsp Sugar
• 2 1/2 tsp Ginger
• 1 for frying Oil

1. Cut the daikon into appropriately-sized pieces.
2. Maybe about 1 cm?
3. Parboil the daikon in water that was used to wash rice for about 5 minutes (you can skip this step if you like).
4. Hard-boil the eggs and peel off the shells.
5. Lightly wash the drumsticks in water and use a paper towel to wipe them dry.
6. Brown them in a frying pan with oil (you don't have to cook them through to the center).
7. Add the seasonings, close with a lid, and simmer for 20 to 30 minutes.
8. Scum will form so please remove it.
9. If you turn off the heat and let it sit for a while the flavor soak in better.
10. If you parboil the daikon, add them after the chicken has simmered for a bit to keep the flavor from becoming too rich.

chicken, radish, eggs, water, sake, mirin, soy sauce, sugar, ginger, frying oil

Taken from cookpad.com/us/recipes/150457-simple-simmered-chicken-drumsticks-daikon-radish-eggs (may not work)