Dinner Recipe: Chicken & Daikon Nimono

I had some leftover Japanese radish "daikon" from my Oden dinner a few nights ago, and wanted to finish the remaining half of it. Hence decided to do yet another simple Japanese dish. If you have some radish and leftover carrots or potatoes, you can all of them into the stew for a hearty home-cooked meal with that awesome Japanese flavour. 

Read on for the recipe:

Chicken & Daikon Nimono Recipe

INGREDIENTS

• 4 chicken drumsticks, skinned
• ½ cup sake
• ¼ cup mirin
• 2 tablespoons Japanese soy sauce
• 2 cups chicken or vegetable stock (I used a hicken stock cube)
• 1/2 a daikon, cut into 1-inch rounds)
• 1/2 a carrot, cut into 1-inch halves
• 2 potatoes, cut into cubes
• (optional) 150 grams silken tofu, diced into 1-inch cubes
• Chopped spring onion, for garnish

METHOD

1. 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. In my case I used a pressure cooker as it's much faster. Just set to "soup" mode. 
2. Stir in tofu to heat through.
3. Ladle into individual serving bowls, garnish with chopped spring onion (I used coriander in this case) and serve with rice.