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Hopefully we care more about our healthiness by using necessarily eating healthy foods like the object above. Subsequent we are able to begin cooking the finest stewed daikon and chicken drums (in sukiyaki sauce) recipe here. You can cook stewed daikon and chicken drums (in sukiyaki sauce) using 4 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Stewed Daikon and Chicken Drums (in Sukiyaki Sauce):
- Use 10 of pieces Chicken drums.
- Use 1 of Daikon radish.
- Use 200 ml of Sukiyaki sauce.
- Provide 400 ml of Water.
Steps to make Stewed Daikon and Chicken Drums (in Sukiyaki Sauce):
- Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges. (It's easy to use a peeler to trim the edges.).
- Parboil the daikon in boiling water for 10 minutes, then drain..
- Add oil (not listed) to the pot and sautè daikon..
- Add water and sukiyaki sauce and bring to a boil. Remove any scum that forms on top..
- After it comes to a boil, reduce to medium heat and simmer for 20 minutes, then serve..
I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's. Rangiri is great for cutting irregularly shaped roots into uniform pieces (so they cook. Today I'm using sirloin strips beef in sukiyaki sauce. With extra carrot and caramelized onion.
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