[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish. Pan fry the chicken (skin side down first). When the skin side become well cooked and browned (do not burn), flip upside down. Pour Daikon mix onto the chicken and stew until the chicken become well-cooked.
Reduce to a simmer and add the daikon. Add water as needed to completely submerge the chicken and daikon. Julienne the ginger into short strips and cut the naganegi into thick diagonal slices. You can cook [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish
- Prepare 150-200 g of Chicken thigh.
- You need 1/4 of Minced Daikon radish (Don't drain the juice! You'll need it!).
- Prepare 1/2 tablespoons of Sugar.
- You need 2 tablespoons of Soy Sauce.
- Prepare 1 pinch of Salt.
- Prepare 20 cc of Rice vineger.
- You need 4-5 stalks of Green onion.
Cut the daikon in half lengthwise, then cut into half-moon shaped slices. Combine the seasoning ingredients in a bowl. This simmered Daikon Radish recipe with chicken in yuzu sauce is the most healthy delicious one-pot meal you'll ever see. The daikon radish, simmered with juicy chicken and a touch of citrus yuzu sauce, tastes sweet, light, and refreshing.
[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish instructions
- Mix minced Daikon, sugar, soy sauce, salt and vinegar. (I use Vitamix blender to mince Daikon and mix them.).
- Wipe chicken, sprincle 1-2 pinch of salt onto it. You can cut the chicken into smaller pieces..
- Pan fry the chicken (skin side down first). When the skin side become well cooked and browned (do not burn), flip upside down..
- Pour Daikon mix onto the chicken and stew until the chicken become well-cooked..
- Place the chicken and Daikon on plates or bowls. Put chopped green onion on top of it..
This dish is not only easy to make but also pack with many health benefits. As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Rooted in Chinese cuisine, this Japanese-style Sweet and Sour Chicken recipe use black rice vinegar in the sauce to create a deep, malty savory flavor. There's plenty of root vegetables for texture and nutrients too.
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