Chicken Wings & Daikon Hot Pot – Happy Donabe Life

Ingredients

• 1 1/4 lbs (600 g) chicken wings (drummette and mid section)
• 1 1/2 tablespoons liquid shio-koji (can substitute with 1 teaspoon salt)
• 1 piece 2″ x 2″ (5 cm x 5 cm) kombu (dry kelp)
• 3 cups (750 ml) Japanese chicken stock or your choice of stock
• 2 tablespoons katakuriko (potato starch; can substitute with wheat flour)
• 1 tablespoon olive oil
• 8 oz (240 g) daikon, cut into oblique
• 1 knob ginger (about 1 tablespoon), very finely julienned
• 1/3 cup (80 ml) sake
• 1 tablespoon white tamari (can substitute with soy sauce)
• sea salt to taste
• 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
• 2 negi (Japanese green onion) or 5 green onions, thinly-sliced on the diagonal
• 1 1/2 teaspoons toasted sesame oil
• Sliced dry chili (can substitute with red chili flakes) to taste
• Freshly-ground black pepper to taste
• Yuzu-kosho , for serving