Steps

1. Peel the skin thickly off the Daikon Radish and cut it into 1cm thick diagonal slices. (Key Tip!) When making simmered dishes, it's good to peel the skin thickly. Also, cut it thinly so it cooks faster.
   🕒 02:53
2. Trim the ends of the Green Beans and cut them in half.
   🕒 04:28
3. Place the cut Daikon Radish in a pot, add enough water to cover, and bring to a boil over high heat. Once boiling, parboil for 5-6 minutes. Drain the water after boiling.
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4. Add 1 tbsp Sesame Oil to a frying pan and brown the Chicken Wings (thighs) 8 pcs over medium heat. They don't need to be cooked through. (Key Tip!) Browning the chicken wings will significantly enhance the richness and flavor of the finished dish.
   🕒 07:21
5. Add the parboiled Daikon Radish to the browned chicken wings and stir-fry lightly to coat them with the oil's flavor. Stir-fry until the daikon radish is lightly browned. (Key Tip!) Browning the daikon radish will improve its appearance and add a nutty aroma.
   🕒 09:19
6. Add 400cc Dashi Stock [A], 3 tbsp Soy Sauce [A], 3 tbsp Cooking Sake (Rice Wine) [A], and 2 tbsp Sugar [A] to the stir-fried chicken wings and daikon radish, and bring to a boil once.
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7. Once boiling, reduce the heat to low, cover with aluminum foil or a lid, and simmer for about 15 minutes.
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8. Add the cut Green Beans to the simmering pot and cook for another 5 minutes.
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9. Once the green beans are cooked, increase the heat to high and reduce the sauce. Simmer until the sauce thickens slightly. (Key Tip!) If you have time, letting it cool once will allow the flavors to penetrate better. If not, reducing the sauce to thicken it will help it cling to the daikon radish, making it more delicious.
   🕒 15:35
10. Serve on a plate and sprinkle with Shichimi Togarashi (Chili Pepper Mix) a pinch, if desired.
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