A Japanese braise of bone-in chicken drumsticks with daikon and cabbage, simmered in dashi and miso, cooked gently in a thermal cooker to develop tender meat and rich, aromatic broth.
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Adapted from a video by MASAの料理ABC
Presented by 膳魔師-雞腿棒味噌煮/Chicken Drumsticks with Miso Soup|MASAの料理ABC
Prepare all ingredients: clean the chicken drumsticks, cut daikon and cabbage into chunks, slice the ginger, peel garlic cloves, and cut scallions into pieces.
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In a pot, combine dashi, sake, mirin, sugar, and soy sauce; stir until well blended.
3
Place chicken drumsticks, daikon, cabbage, ginger, and garlic in the seasoned broth. Heat over the stove until the liquid begins to simmer.
4
Dissolve miso: divide the miso in half and add the first portion to the simmering broth, allowing the ingredients to absorb the flavor.
5
Transfer to thermal cooker: pour the ingredients and broth into the preheated inner pot of a thermal cooker, cover, and place inside the outer insulated jacket. Let the residual heat gently cook the ingredients, making the meat tender.
6
After the thermal cooker has finished cooking, open it and add the remaining miso to enhance the miso aroma and flavor. Gently stir until combined.
7
Serve and enjoy: ladle into bowls and serve with steamed rice. Enjoy the tender chicken, flavorful vegetables, and aromatic miso broth.
PrimedTableBETA
