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Home » Recipes » Main Dishes

Tori Daikon (Japanese Simmered Chicken and Daikon)

Published: Jul 7, 2022 · Modified: Nov 30, 2023 by Ryo Hikita · Leave a Comment

Tori Daikon is a Japanese simmered dish that combines chicken and flavor-infused daikon radish in perfect harmony. The tenderly simmered daikon, combined with a Japanese-style teriyaki sauce, melts in your mouth.

Step-by-Step Recipe
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Recipe Card

Jump to:
  • What is Tori Daikon?
  • The sauce used
  • About otoshi-buta (drop-lid)
  • Other Japanese simmered dishes using daikon
  • Ingredients
  • Step-by-step instructions
  • Tips on how to make
  • Recipe Card

What is Tori Daikon?

Tori Daikon is a Japanese simmered dish that combines chicken and daikon radish, seasoned mainly with mirin and soy sauce. Tori means chicken, and Daikon refers to daikon radish. By simmering the chicken together with daikon, the rich flavor of the chicken infuses into the daikon, creating a delightful combination.

Since most of the process involves simmering, it's easy to prepare. You'll love the savory and sweet flavors!

The sauce used

The sauce used for tori daikon is Japanese teriyaki sauce made from sake, sugar, mirin, and soy sauce. It is primarily used in Japan when cooking fish or meat, and the dish prepared with this glaze is called "teriyaki sauce" because the surface of the dish looks shiny (teri) when cooked (yaki) with it.

While there is also teriyaki sauce in the U.S., it differs in both ingredients and taste from the Japanese version. The U.S. teriyaki sauce is a Western-style sauce originally manufactured by Kikkoman, a Japanese soy sauce company. For an authentic experience, try Japanese teriyaki sauce for your Japanese dishes.

About otoshi-buta (drop-lid)

When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.

An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole or several holes in aluminum foil. It's very simple, so give it a try. However, if you find it tedious, you can still make Japanese simmered dishes using a regular lid.

Other Japanese simmered dishes using daikon

Daikon radish is a type of vegetable that easily absorbs flavors, making it a staple in Japanese simmered dishes. After trying this dish, I encourage you to explore other Japanese simmered dishes using daikon, such as "Buta-bara Daikon" (Japanese simmered pork belly and daikon) or "Buri Daikon" (Japanese simmered yellowtail and daikon). Let's embark on a culinary adventure!

Ingredients

Servings: 2

  • 10.6 oz. (300g) daikon radish
  • 7 oz. (200g) boneless chicken thighs
  • ½ tsp ginger
  • ⅘ cup (200ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (While the flavor will fade, you can substitute it with water) (A)
  • 1 Tbsp sake (A)
  • 1 tsp sugar (A)
  • 2 Tbsp mirin (A)
  • 1 ½ Tbsp soy sauce

Step-by-step instructions

This recipe uses an otoshi-buta (drop-lid). You can easily make one by referring to the instructions above. Alternatively, you can use a regular lid instead.

🕒 Total 35 mins

Step 1
Peel and cut the daikon into 0.8 inch (2cm) thick rounds, then cut each one into bite-sized pieces, either into quarters or sixths. Cut the chicken thighs into 0.8 inch (2 cm) cubes. Peel and grate the ginger.


Step 2
Heat oil in a pan. Add chicken thighs and sauté them over medium heat until both sides change color.


Step 3
Add the daikon radish, grated ginger, and A (water, sake, sugar, mirin) to the pan. Once the seasoned liquid comes to a boil, cover it with an otoshi-buta and simmer over low heat for about 15 minutes.


Step 4
Remove the otoshi-buta, add soy sauce, and simmer over medium heat until most of the liquid is reduced, for about 10 minutes.


To Store

You can store it in the refrigerator for up to 3 days.

Tips on how to make

  • Simmer slowly over low heat. Allowing the daikon radish to simmer slowly over time allows the flavors to penetrate it deeply.
  • Soy sauce should be added in the final step. By adding soy sauce later, you can season the dish while preserving some of its flavors.

Recipe Card

Tori Daikon (Simmered Chicken And Daikon Radish)

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Tori Daikon is a Japanese simmered dish that combines chicken and flavor-infused daikon radish in perfect harmony. The tenderly simmered daikon, combined with a Japanese-style teriyaki sauce, melts in your mouth.
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Servings: 2

Equipment

  • otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)

Ingredients
  

  • 10.6 oz. (300g) daikon radish
  • 7 oz. (200g) boneless chicken thighs
  • ½ tsp ginger
  • ⅘ cup (200ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (While the flavor will fade, you can substitute it with water) (A)
  • 1 Tbsp sake (A)
  • 1 tsp sugar (A)
  • 2 Tbsp mirin (A)
  • 1 ½ Tbsp soy sauce

Instructions

  • Peel and cut the daikon into 0.8 inch (2cm) thick rounds, then cut each one into bite-sized pieces, either into quarters or sixths. Cut the chicken thighs into 0.8 inch (2 cm) cubes. Peel and grate the ginger.
  • Heat oil in a pan. Add chicken thighs and sauté them over medium heat until both sides change color.
  • Add the daikon radish, grated ginger, and A (water, sake, sugar, mirin) to the pan. Once the seasoned liquid comes to a boil, cover it with an otoshi-buta and simmer over low heat for about 15 minutes.
  • Remove the otoshi-buta, add soy sauce, and simmer over medium heat until most of the liquid is reduced, for about 10 minutes.

Notes

  • You can store it in the refrigerator for up to 3 days.
Calories: 318
Author: Ryo Hikita (UmamiPot)
Cuisine: Japanese
Category: Chicken, Dashi, Main Dishes, Traditional, Vegetable
Keyword: chicken thighs, daikon
Enjoyed this recipe?I would be happy if you could share it with your friends.

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Konnichiwa(Hi)! I'm Ryo. I'm Japanese and a devoted food enthusiast as well as a culinary researcher living in Osaka, Japan. I’d like to share with you authentic and healthy Japanese recipes that are actually eaten in Japan.

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