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煮物（手羽大根の煮物）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

Japanese white radish : 1/2 bottle
手羽先 : 8本
塩 : 2つまみ
油 : 大さじ1/2
(A)水 : 600ml
(A)めんつゆ(2倍濃縮タイプ) : 大さじ4
(A)昆布茶 : 小さじ1/2

Time required

30minutes

Procedure

1) Prepare the ingredients 02:14
Cut off the tips of the daikon radish and cut into 2cm pieces.
Peel the skin of the radish thickly, make a cross-shaped cut on both sides, and round it with a peeler.
Transfer to a baking tray, sprinkle salt on both sides, and let stand for 15 minutes.
Heat oil in a frying pan over medium heat, and fry the chicken wings only on the skin side, and remove when browned.
2) 仕上げる 06:54
Wipe the moisture from the radish with kitchen paper and add the radish and chicken wings to the frying pan.
Cover (A) and simmer on low heat for 1 hour, then serve on a plate.

Point

・It is best to use the upper side of daikon radish as the lower side has a lot of bitterness and bitterness.
・The area around the skin of the daikon radish has a lot of fiber, and there is a lot of scum and acridness, so be sure to peel it thickly.
・Don't throw away the skin of the daikon radish; use it as kinpira daikon.
・By making cuts in the radish, the flavor will absorb more easily.
・After frying the chicken wings, use the frying pan without wiping it.
・Be sure to simmer on low heat, as if the heat is too strong, it will fall apart or have a scum.
・After simmering, let it cool to let the flavor soak in.