Tebasaki to Daikon no amakarani

This is my fusion cooking between Japanese and Chinese.  Daikon is Radis (Radish) in Japanese.  Japanese like this vegetable with long hours of stewing so it becomes very tender.  It's better to blanch first before stewing because this vegetable has certain bitterness.

First, blanch Daikon with water; put Daikon in cold water and bring it to boil.  Once the water is boiled, pour it over in running water.  Then cook with chicken wings with sake, mirin and some water with cooking sheet inside.  Cook until Daikon becomes tender.  Once daikon becomes tender enough add soya sauce and cook until the liquid reduces.

「手羽先と大根の甘辛煮」こちらの老抽を使ったので、和と中華のフージョン。初めに大根を一度沸騰させて冷水に取り、苦みをとる。次に手羽先と大根に酒、味醂、砂糖（好み、入れなくてもよい）水を加えて一旦沸騰させ灰汁ととる。その後落とし蓋をして中火で煮る。大根が十分に柔らかくなったら醤油を加えて水分を飛ばしながら煮絡める。