I stumbled onto this recipe when I was searching for one to use up my radish and tofu. The ingredients are simple – just sake, mirin, Japanese soy sauce, stock and chicken, but the taste… what a surprise! The broth is light, sweet and so delicious that I couldn’t stop slurping it up! The chicken drumsticks are tender and together with the radish and tofu, they make a delicious and nutritious one-pot meal that goes very well with rice.
P.S. Yes, yes, I know you know it already, this is a scheduled post as I’m currently away! I’ve scheduled a few more while I’m away, so do subscribe to the mailing list, or follow my Facebook Page so that you will never miss a recipe or travelogue! And if you want to know what I’m up to right now, check out my Instagram (@foodiebaker)!
The only little trouble I had with this dish was the stripping of the drumstick’s skin. It’s easier if you run a small knife between the skin and the meat to loosen the skin first. Use a tea towel (or food cloth) to get a firm grip of the skin then pull the skin all the way back and finally off the chicken drumstick. Removing the skin will reduce the amount of oil, contributing to the lightness of the broth.
Don’t throw away the skins! Pat-dry thoroughly with paper towels, season lightly with salt and black pepper, then either pan-fry or bake them into an extremely crispy and addictive snack. Zero wastage!
I’ve not been able to find the tall and fat daikon (white radish) here, so I used the short and fat reddish-purple radish. It makes a good substitute just that it needs to be cooked longer as it’s tougher than its cousin, so it’s better to cut them into smaller pieces. Here, I chopped them into 3/4-inch cubes, if I was using daikon, I’d cut them thicker into 1-inch rounds.
There are only 2 step-by-step photos for this recipe… and here they are!
Here are two other delicious soups that can warm and fill you up!
|Wholesome Creamy Vegetable Chowder
Japanese Chicken, Radish and Tofu Stew
- 4 chicken drumsticks, skinned
- 1/2 cup sake
- 1/4 cup mirin
- 2 tablespoons Japanese soy sauce
- 2 cups chicken or vegetable stock, unsalted or low-sodium
- 1 300- gram purple radish, peeled and diced into 3/4-inch cubes (for daikon, cut into 1-inch rounds)
- 150 grams silken tofu, diced into 1-inch cubes
- Chopped spring onion, for garnish
- Combine everything except tofu in a pot. Bring to a boil, then lower the heat to a simmer. Simmer for 45 minutes to 1 hour.
- Stir in tofu to heat through.
- Ladle into individual serving bowls, garnish with chopped spring onion and serve with rice.
- I used homemade vegetable stock (from boiling vegetables for mash). If using very salty canned broth, dilute the broth before using and/or reduce the amount of soy sauce.
- Adapted from Cook for Your Life