Tori Daikon (Japanese Simmered Chicken and Daikon)
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.
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Servings: 2
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 10.6 oz daikon radish
- 0.45 lb boneless chicken thigh
- 0.17 oz ginger
Seasonings:
- ⅚ cup bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 1 Tbsp sake
- 2 Tbsp mirin
- 1 tsp sugar
Finishing touch seasoning:
- 1 ½ Tbsp soy sauce
Instructions
- Peel and cut daikon into ⅘-inch (2cm) thick rounds, then further divide each round into bite-sized pieces, either into sixths or eighths. Cut chicken thigh into ⅘-inch (2 cm) cubes. Peel and grate ginger.
- Heat oil in a pan. Add the chicken thighs and sauté them over medium heat until they change color on both sides.
- Add the daikon, grated ginger, and seasonings (dashi, sake, mirin, and sugar) to the pan. Once the mixture comes to a boil, cover the pan 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, about 10 minutes.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 320kcal
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