Simmered Chicken Drumettes, Daikon, and Atsuage Tofu - chicken

Method

• Slice the daikon into 2.5 cm thick slices, and thinly peel the skin.
• In the center on one side, cut a cross shape about 1 cm deep.
• Pour rice water into a pot.
• Add the daikon and heat it up.
• Once it's boiling, reduce to medium heat and cook for 10 minutes.
• Boil it while skimming the scum off.
• Once it's done boiling, transfer the daikon to a sieve and drain.
• Gently rinse off the daikon in running water.
• Boil the atsuage for 1 minute.
• Transfer it to a sieve and drain.
• Once the atsuage has cooled, cut it into 1 cm cubes.
• Thinly slice the ginger with the skin still attached.
• Wipe off the excess moisture from the chicken drumettes.
• Add the water, ginger, and [] ingredients into a pot.
• Bring it to a boil.
• Once it's boiling, lower it to low heat and dissolve the miso into the soup.
• Next, add in the chicken drumettes, daikon and atsuage thick fried tofu.
• Set the heat to high and bring it to a boil.
• Once it does, cover the pot with a lid and lower the heat to a low setting.
• Every once in a while take a peek at it.
• (Scoop the broth on top of the daikon and atsuage and flip over the chicken drumettes.)
• Cook for about 30 minutes like this, and it's done.
• Once it's done, let it cool naturally.
• Right before you eat it, simply reheat it and it's delicious!