Garlic and Vinegar Braised Chicken Drumettes with Daikon
Tender chicken drumettes, sweet daikon, and whole garlic cloves are slowly simmered in a savory, slightly tangy broth. It's an effortless one pot meal that's perfect with steamed rice or your favorite sake.
If you're looking for a comforting Japanese home cooked dish that requires very little effort, this recipe is for you. Chicken drumettes become incredibly tender after slowly simmering, while the daikon absorbs every bit of the rich, savory broth.
Whole garlic cloves mellow as they cook, turning soft, buttery, and slightly sweet. The addition of vinegar keeps the dish light and refreshing, making it satisfying without feeling too heavy. It's an easy recipe you'll want to make again and again.
What you'll need
- 8 chicken drumettes
- ⅓ daikon radish (about 350 g)
- 6 to 8 garlic cloves
- 75 ml mentsuyu (2× concentrated)
- 75 ml mirin
- 60 ml water
- 60 ml rice vinegar
- 2 tsp chicken bouillon powder
- Sliced green onions, for garnish
- Shichimi togarashi, optional
How to make it
Peel the garlic cloves and remove the tough root ends. Slice the daikon into 2 to 3 mm thick half moons.
In a pot, combine the mentsuyu, mirin, water, vinegar, and chicken bouillon. Bring to a boil, then add the chicken drumettes, garlic, and daikon. Once it returns to a gentle boil, cover with a drop lid and simmer over low heat for about 1 hour, turning the ingredients occasionally.
When the cooking liquid has reduced by about half, transfer everything to a serving plate. Garnish with sliced green onions and shichimi togarashi, if desired.
Tips
- Black vinegar can be used instead of rice vinegar for a deeper, richer flavor.
- The whole garlic becomes soft, creamy, and naturally sweet after simmering, so don't be afraid to use plenty.
- This dish tastes even better the next day after the flavors have had time to develop.
What to drink with it
