大根と鶏手羽元のホロホロ煮（Of Japanese radish and chicken wing stick, weepingly, boiling）
手羽元の旨みがしみ込んで、べっ甲色に煮上がった大根は、晩ご飯のおかずには最高の一品です.
Brown sugar 60g, Awaguchi soy sauce 150g, sweet rice cooking wine 75g and sake 150g
In the dish by which the Japanese radish by which the flavor of the wing stick sank in and boiled in the amber color is supperBest one.
材料(圧力鍋使用）
鶏手羽元１２本・大根1/2本（多くてもOK）
The material (autoclave use)
12 chicken wing sticks and 1/2 Japanese radishes (It’s OK to be a lot.)
調味料
黒砂糖60ｇ・淡口醤油150ｇ・みりん75ｇ・日本酒150ｇ・ニンニク50ｇ・生姜のスライス70ｇ・水500cc
The seasoning
Brown sugar 60g, Awaguchi soy sauce 150g, sweet rice cooking wine 75g and sake 150g
Garlic 50g, slice 70g of ginger and water 500cc
