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CHICKEN AND JAPANESE RADISH ("DAIKON") SIMMERED IN SOY SAUCE

(Japanese)

INGREDIENTS (4 servings):

8 chicken wings, 800 g Japanese radish, 100 g radish greens
Seasonings:5 tablespoons soy sauce ("shoyu"), 2 tablespoons sugar, 1 1/2 tablespoons sweetened cooking "sake" ("mirin"), 100 ml "sake" (Japanese rice wine), salad oil, salt

1. Place knife at the joint of chicken wing and cut off tips.
2. Slice radish into 2 cm pieces and pare off thick outer layer. Round corners of cut-ends.
3. Heat salad oil in a pot. Place (1) in pot and saute over high heat until golden brown.
4. Drain excess grease. Add (2) and continue to saute. Add enough water to cover ingredients and simmer.
5. When water boils, skim off foam and simmer for another 5 to 6 minutes. Turn heat low and add seasonings. Continue to simmer on low.
6. Boil radish greens in salted water until tender and cut into 4 to 5 cm pieces. Set aside some portion of stock from (5) in a bowl and soak boiled radish in it.
7. Cook (5) until sauce simmers down. Garnish with (6) and serve.

calories: 355 kcal, protein: 17.3 g, fat: 20 g, carbohydrate: 17.7 g, fiber: 1.5 g, calcium: 130 mg, iron: 2.6 mg, sodium: 1,495 mg, potassium: 738 mg, vitamin A: 493 IU, vitamin B1: 0.12 mg, vitamin B2: 0.19 mg, vitamin C: 48 mg, salt: 4 g