Daikon Stew

Finally posting that daikon recipe I got from Yvonne. I should go to the store and make it tomorrow night for dinner. After I finish eating my mapo eggplant noodle concoction I made last night, which came out quite flavourful and delicious.

Stewed Daikon and Drumsticks
Makes 2 servings... maybe.

5-6 chicken drumsticks or wings (or 200g chicken thigh meat, chopped into bite sized pieces)
1/3-1/4 daikon, chopped into bite-sized pieces
1 tsp Fresh ginger, chopped finely or grated
1 onion, sliced
1 carrot, sliced into medallions

For stewing sauce:
400 ml dashi (400ml water + 2/3 tsp dashi powder)
2 tsp sake or cooking wine
2 tsp soy sauce
1 tsp sugar
1 tsp salt

1. Pre-boil the daikon and carrots for about 5 minutes. Drain and set aside.
2. Put all the stewing sauce ingredients into a pot with the chicken, onion and 1/2 tsp of ginger. Cook on medium heat without lid.

3. When it starts boiling, skim the scum off the sauce. Cover with a lid and turn the heat down to low. Cook for 15 minutes.
4. Add the daikon and carrots to the pot. Cover and cook for an additional 10-15 mins.
5. Add the remaining 1/2 tsp of ginger at the end. Serve over cooked rice.

I've made this recipe about 4 or 5 times since Yvonne sent it to me and I made my own additions to it. This time I made it I added the onion and carrot and loooots of ginger. I think adding some fresh garlic would be really nice as well. The onion cooks down so it adds a nice flavour to the stew. The stew is really thin, as you can see, it's more like a soup. But it is absorbed by the rice to give it more flavour.

I hope you like this! Let me know how you find it.