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Chicken Wings & Daikon Hot Pot

Teba Daikon Nabe

Enhanced flavor with sun-dried vegetables and shio-koji


Classic-style donabe (medium-size)




  • 1 1/4 lbs (600 g) chicken wings (drummette and mid section)
  • 1 1/2 tablespoons shio-koji (can substitute with 1 teaspoon salt)
  • 1 piece 2" x 2" (5 cm x 5 cm) dry kelp ("dashi kombu")
  • 2 1/2 cups (600 ml) Japanese chicken stock (“tori dashi”) or your choice of dashi
  • 2 tablespoons potato starch ("katakuriko") (optional)
  • 1 tablespoon olive oil
  • 8 oz (240 g) daikon, cut into oblique
  • 1 knob ginger, very finely julienned
  • 1/3 cup (80 ml) sake
  • 1 tablespoon light color soy sauce ("usukuchi shoyu")
  • sea salt
  • 1 1/2 oz (50 g) bean thread (cellophane noodles), cut into 4" (10 cm) or shorter
  • 5 oz (150 g) shimeji mushrooms, bottom part trimmed
  • 1 negi (Japanese green onion) or 3 scallions, thinly-sliced on the diagonal
  • a handful of watercress, bottom part trimmed
  • 1 1/2 teaspoons sesame oil
  • ground black pepper
  • yuzu kosho paste


  1. In a bowl, combine the chicken and shio-koji. Mix well by hand. Cover tightly and refrigerate for a few hours to overnight.
  2. In a separate bowl, combine the kombu with the chicken stock. Let the kombu soak for 30 minutes or longer.
  3. Combine the chicken with the potato starch, and toss well by hand.
  4. Heat the olive oil in a sauté pan over medium-high heat. Add the chicken pieces and and cook until both sides are lightly golden (about 1-2 minutes per side). Transfer the chicken to the donabe.
  5. In the same sauté pan, add the daikon and cook until both sides are lightly golden (about 1-2 minutes per side). Turn off the heat. Transfer the daikon to the donabe.
  6. Add the ginger, then pour the chicken stock (with the dashi kombu), and sake into the donabe. Cover and set over medium-high heat. Just before the broth starts simmering, remove the kombu. Turn down the heat to gentle simmer. Skim as necessary. Simmer gently for 15 minutes.
  7. Add the soy sauce. Adjust the seasoning with a pinch of salt, if necessary. Add the bean thread, shimeji mushrooms, and negi. Cover again and continue to simmer for additional 5 minutes.
  8. Add the watercress and cook for 1 minute.
  9. Drizzle the sesame oil and sprinkle some ground black pepper.
  10. Divide into individual bowls at the table and serve with some yuzu kosho paste on the side.

Sautéing the chicken and daikon before adding to donabe will make the final flavor much nicer.

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml1
    • inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml