Steps

1. Prepare 1/2 Daikon Radish (or 1/3 if large).
   🕒 00:16
2. Trim the ends of the daikon radish and cut into 2cm thick rounds.
   🕒 00:23
3. To ensure even cooking and flavor penetration, cut the daikon radish to a uniform thickness. (Key Tip!) Cutting ingredients to the same size promotes even cooking and absorption of flavors.
   🕒 00:41
4. Peel the daikon radish, removing the tough outer layer along with the skin. This step helps the daikon become tender when braised.
   🕒 00:57
5. Cut the peeled daikon radish in half.
   🕒 01:33
6. Make cross-shaped incisions on both sides of the daikon radish, about 1/3 of the way deep. (Key Tip!) These cuts help the flavors penetrate better. Be careful not to cut too deep, or it might break apart.
   🕒 01:52
7. Daikon radish pre-treatment is complete.
   🕒 02:08
8. Place the cut daikon radish in a pot and add enough water to cover it completely, along with a handful of rice. (Key Tip!) Boiling the daikon with rice draws out its natural sweetness and helps it become tender.
   🕒 02:14
9. Bring the pot to a boil over medium heat, then reduce to low heat, cover with a lid, and simmer for 15 minutes.
   🕒 02:54
10. While the daikon radish is simmering, pat the surface of 500g Chicken Wings dry with paper towels. (Key Tip!) Removing excess moisture helps prevent spoilage and odor.
    🕒 03:14
11. Make light incisions on both sides of the chicken wing bones.
    🕒 03:34
12. Season both sides of the chicken wings generously with salt.
    🕒 04:01
13. Chicken wing pre-treatment is complete.
    🕒 04:18
14. Remove the daikon radish from the pot after 15 minutes of simmering and rinse off the attached rice.
    🕒 04:26
15. Lightly oil a clean frying pan with a small amount of sesame oil and arrange the chicken wings with the skin-side down.
    🕒 04:41
16. Heat the pan over medium heat and brown the skin of the chicken wings thoroughly. (Key Tip!) Searing the skin prevents it from becoming mushy during braising and adds a savory aroma.
    🕒 04:59
17. Once browned on all sides, turn off the heat.
    🕒 05:13
18. Blot away any excess oil with paper towels.
    🕒 05:25
19. Move the chicken wings to the side of the pan and arrange the pre-boiled daikon radish in the empty space.
    🕒 05:30
20. Add 600cc Water and 1 tsp Dashi granules and 2 tbsp Sugar. Bring to a boil over medium heat.
    🕒 05:45
21. To allow the sweetness of the sugar to penetrate first, do not add soy sauce at this stage. (Key Tip!) Sugar penetrates slowly, while salt penetrates quickly. Adding sugar first allows its sweetness to infuse.
    🕒 06:01
22. Cover with a lid, reduce heat to low, and simmer for about 5 minutes.
    🕒 06:26
23. After 5 minutes, remove the lid and discard any scum that has formed.
    🕒 06:32
24. Add 2 tbsp Soy Sauce and 2 tbsp Mirin (Sweet Rice Wine). (Key Tip!) Mirin not only adds a glossy sheen but also helps to remove any gaminess from the chicken.
    🕒 06:43
25. Cover with a lid again and simmer for about 15 minutes.
    🕒 06:56
26. After 15 minutes, remove the lid and gently drain.
    🕒 07:02
27. Arrange the daikon radish so it's all submerged in the braising liquid, and increase the heat to medium-low.
    🕒 07:08
28. Place the chicken wings on top of the daikon radish and simmer, spooning the braising liquid over them until the sauce thickens to a consistency that pairs well with rice. Turn off the heat.
    🕒 07:29
29. Once thickened, return the chicken wings to the pot, flip the daikon radish, and gently toss to coat everything in the sauce and reheat.
    🕒 07:50
30. Plate the tender, flavorful braised chicken wings and daikon radish. Enjoy!
    🕒 08:03