Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, teriyaki chicken drumstick and daikon radish. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Peel and cut DAIKON in round slices or if it's big, Cut it in half moon. Put the DAIKON and add just enough water to cover it in a large pot. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT.
TERIYAKI Chicken Drumstick and DAIKON radish is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. TERIYAKI Chicken Drumstick and DAIKON radish is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook teriyaki chicken drumstick and daikon radish using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make TERIYAKI Chicken Drumstick and DAIKON radish:
- Get 1/3 DAIKON radish (about 150g)
- Make ready 8 Chicken Drumstick (about 500g)
- Get 3 cup Water
- Get 3 Tbsp KOIKUCHI Soy Sauce
- Make ready 2 Tbsp Sugar
- Get 2 Tbsp MIRIN (Sweet Sake)
- Get 1 inch piece ginger root
Make an easy teriyaki sauce for these chicken drumsticks with soy sauce, brown sugar, garlic and ginger. Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Combine stir-fry sauce and sweet chilli sauce in a large, shallow ceramic dish.
Steps to make TERIYAKI Chicken Drumstick and DAIKON radish:
- Peel and Cut DAIKON in round slices or if it's big, cut it in half moon. Put the DAIKON and add just enough water to cover it in a large pot. Bring it to the boil.
- When Daikon cooked, Add chicken lightly in boiled water. Drain water.
- Place 3 cups of water, sugar, soy sauce, MIRIN, Chicken, Daikon and, sliced ginger in the pot. Bring it to the boil and reduce heat to medium low and let simmer for about 20 to 30 minutes or until chicken is cooked and sauce has thickened.
- It tastes even better in the next day!
Add chicken drumsticks and turn to coat. When I married my husband he was using the same recipe he got from his Japanese ex-mother-in-law. It is so versatile we have used it for chicken breasts, wings, thighs, salmon, halibut, beef-kabobs - even veggies! Place the chicken in a large ovenproof dish lined with foil. Pour the sauce over the chicken and turn drumsticks several times to coat thoroughly.
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