Chicken wings and daikon are a classic combination in Japanese cooking. By pan-frying these ingredients before adding to the broth, the flavor of this simple dish enhances dramatically. Because the chicken is already marinated in shio-koji, this dish doesn’t require much more seasoning. Feel free to use fingers to savor the wings, as it’s part of the fun of this dish!
EquipmentClassic-style Donabe (2.5-qt/ 2,500 ml or larger)
- 1 1/4 lbs (600 g) chicken wings (drummette and mid section)
- 1 1/2 tablespoons liquid shio-koji (can substitute with 1 teaspoon salt)
- 1 piece 2″ x 2″ (5 cm x 5 cm) kombu (dry kelp)
- 3 cups (750 ml) Japanese chicken stock or your choice of stock
- 2 tablespoons katakuriko (potato starch; can substitute with wheat flour)
- 1 tablespoon olive oil
- 8 oz (240 g) daikon, cut into oblique
- 1 knob ginger (about 1 tablespoon), very finely julienned
- 1/3 cup (80 ml) sake
- 1 tablespoon white tamari (can substitute with soy sauce)
- sea salt to taste
- 1 1/2 oz (50 g) bean thread (cellophane noodles), cut into 4″ (10 cm) or shorter
- 5 oz (150 g) shimeji mushrooms, bottom part trimmed
- 2 negi (Japanese green onion) or 5 green onions, thinly-sliced on the diagonal
- 1 1/2 teaspoons toasted sesame oil
- Sliced dry chili (can substitute with red chili flakes) to taste
- Freshly-ground black pepper to taste
- Yuzu-kosho, for serving
- Combine the chicken and shio-koji in a large bowl. Mix well by hand. Cover tightly and refrigerate for a few hours to overnight.
- To make the broth, combine the kombu with the chicken stock in the donabe. Let the kombu soak for 30 minutes or longer. Bring it to a gentle simmer over medium-heat, then remove the kombu. Keep the broth under very gentle simmer (so it won’t be reduced).
- While the broth is heating, combine the chicken with the katakuriko, and toss well by hand.
- Heat the olive oil in a sauté pan over medium-high heat. Add the chicken and cook until both sides are lightly golden (about 1 – 2 minutes per side). Transfer the chicken to the simmering broth.
- In the same sauté pan (you don’t need to wipe the remaining oil after removing the chicken, as it has nice flavors), add the daikon and cook until both sides are lightly golden (about 1 – 2 minutes per side). Turn off the heat. Transfer the daikon to the simmering broth.
- Add the ginger and the sake. Cover with lid and increase the heat to medium-high. As soon as the broth starts to boil, turn down the heat to gentle simmer. Skim as necessary. Simmer gently for 15 minutes.
- Add the white tamari. Adjust the seasoning with a pinch of salt, if necessary. Add the bean thread, shimeji mushrooms, and negi. Cover again and continue to simmer for additional 5 minutes.
- Drizzle the sesame oil and sprinkle some dry chili and ground black pepper.
- Divide into individual bowls at the table and serve with some yuzu kosho on the side.
Sautéing the chicken and daikon before adding to donabe will make the final flavor much nicer.