Daikon + Chicken Nikomi


For a while now I’ve been getting weekly supplies of organic vegetables from Radish Boya, an online home delivery grocery store that sells only organic and preservative-free produce. This shop has a very interesting  system, where to be a member you must get the ‘surprise’ box containing seasonal vegetables and fruits. The catch is, you’ll never know what you’re going to get, though you won’t be sent two giant cabbage two weeks in a row. They come in different sizes, too. So for someone who lives alone, it is recommended that you get the smallest box possible.

Summer was a joyful time with Radish Boya, the variety of fruits and vegetables were plentiful, makes box opening every Wednesday night a very exciting weekly activity for me. In the Fall, I noticed that the variety of vegetables have changed to mostly roots vegetables. Coming from a tropical country, processing roots vegetables doesn’t come naturally to me.

So, over a month, I’m now stuck with two big daikon radish. I don’t think I can face anymore daikon salad for a while, so something needs to be done to those daikons. I can’t be bothered with conjuring an oden (when the cooked stuff are readily available everywhere – Seven Eleven, for example!), I guess nikomi (Japanese clear stew) would be a nice alternative. It’s cold outside now, something soupy is always good for the soul…

Daikon + Chicken Nikomi

Ingredients

1 whole organic Daikon, peeled and cut into circles (about 2 cm thickness)

1 bunch of organic eringi mushroom, slice thinly

1 case of supermarket bought chicken wings (about 8 winglets)

4 tbsp shoyu/ soy sauce

3 tbsp of Japanese sake/mirin (I prefer sake over mirin. I found mirin a little too sweet for my taste)

water, as needed

salt to taste

Optional: thinly sliced scallions/green onions/negi

Directions

  1. In a heavy-bottomed pot (I used my oval Le Creuset pot), arrange the daikon, and cover with water
  2. Turn the heat up until the water boils, and then bring it to medium heat, continue simmering for 10 minutes. Make sure you put the lid on the pot.
  3. After 10 minutes, check if the daikon is tender by inserting a fork, if it comes in and out o the boiled daikon quite easily, then you’re ready to incorporate the chicken
  4. Add the chicken and eringi mushroom
  5. Add the condiments
  6. Cover and continue simmering for another 10 minutes, lid on
  7. Correct seasoning (I added a pinch of salt)
  8. Scatter the negi (if using)
  9. Serves 4

Categories: Japanese, Le Creuset Project, Poultry, Recipes, Soup, Vegetables

Author:Tari Martosudirjo Keitt

MyOrangePot.com

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