Steps

1. Cut the daikon radish into thick, 3 equal pieces, then into wedges for a satisfying bite. [This is the key!] The skin of daikon radish at this time of year is also delicious, so use it with the skin on.
   🕒 01:05
2. Cut the onion into 2-3cm chunks.
   🕒 01:43
3. Crush the garlic cloves with the palm of your hand.
   🕒 02:04
4. Make one cut along the bone of the chicken thighs. [This is the key!] Making cuts will help it cook through better and release more flavor.
   🕒 02:13
5. Add the 10 cut chicken thighs, 1/2 cut onion, 350g cut daikon radish, 2 crushed garlic cloves, 600-700ml water, 1/4 cup cooking sake (rice wine), and 1/2 tsp salt to a pot.
   🕒 02:59
6. Bring to a boil once, then carefully skim off any scum that rises to the surface.
   🕒 03:31
7. After skimming off the scum, slightly offset the lid and simmer over low heat. [This is the key!] Boiling over high heat can make the soup cloudy or the meat tough, so simmer gently over low heat.
   🕒 03:51
8. In a separate container, combine 4 tbsp soy sauce, 3 tbsp vinegar, and 1 tsp sugar for the [Sauce]. Stir briefly. [This is the key!] The sweetness of the sugar balances the acidity and adds richness.
   🕒 04:13
9. Once the chicken is tender and falling off the bone, transfer to bowls.
   🕒 05:34
10. Sprinkle with coarse black pepper to taste as desired, and serve with the prepared sauce to finish.
    🕒 05:58