煮物（手羽先と大根の煮物）｜だれウマ【料理研究家】さんのレシピ書き起こし

Cut the daikon radish into 2cm width, peel off the thick skin and cut in half.
Make a cut in the middle of both sides.
Insert a knife in the chicken wings, cut off the ends of the chicken wings, and make a slit on the side of the meat.

Add oil to a large frying pan and heat over medium heat.
When the frying pan is hot, place the chicken wings skin side down and grill them until the skin is browned.
Add the daikon radish to a frying pan with remaining fat, and fry until fragrant and brown on both sides.
Add (A), grilled chicken wings, and chicken wings, cover with aluminum foil, and simmer for 10-15 minutes.
Add (B), heat over medium heat while pouring the broth, and simmer until the desired thickness is reached.
Once the broth has boiled down, take out the kombu seaweed and chicken wings.
It's done when the broth is less than half.