Tori Daikon (Simmered Chicken And Daikon Radish)
Indulge in the delightful harmony of chicken and flavor-soaked daikon radish with Tori Daikon. The tender daikon, seasoned with Japanese-style teriyaki sauce, melts in your mouth.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 10.6 oz. (300g) daikon radish
- 7 oz. (200g) boneless chicken thighs
- 0.17 oz. (5g) ginger
Seasonings:
- ⅚ 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 may diminish, you can substitute it with water.)
- 1 Tbsp sake
- 2 Tbsp mirin
- 1 tsp sugar
- 1 ½ Tbsp soy sauce
Instructions
- Peel and cut the daikon into 0.8 inch (2cm) thick rounds, then further divide each round into bite-sized pieces, either into sixths or eighths. Cut the chicken thighs into 0.8 inch (2 cm) cubes. Peel and grate the ginger.
- Heat oil in a pan. Add the chicken thighs and sauté them over medium heat until both sides change color.
- Add the daikon, grated ginger, and some of the seasonings (dashi, sake, mirin, and sugar) to the pan. Once the seasoned liquid comes to a boil, cover it with an otoshi-buta and let it simmer over low heat for about 15 minutes.
- Remove the otoshi-buta, add soy sauce to the pan, and continue simmering 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.
Enjoyed this recipe?I would be happy if you shared it with your friends.