Simple Simmered Marinated Daikon Raddish and Chicken
Simple Simmered Marinated Daikon Raddish and Chicken

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, simple simmered marinated daikon raddish and chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Simple Simmered Marinated Daikon Raddish and Chicken is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Simple Simmered Marinated Daikon Raddish and Chicken is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook simple simmered marinated daikon raddish and chicken using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Simple Simmered Marinated Daikon Raddish and Chicken:
  1. Prepare 1/2 Daikon radish
  2. Get 1 thigh Chicken thigh
  3. Prepare 1/2 to 1 Konnyaku
  4. Make ready Flavoring ingredients
  5. Prepare 3 tbsp ■ Soy sauce
  6. Take 2 tbsp ■ Sugar
  7. Make ready 1 tbsp ■ Mirin
  8. Make ready 1 tbsp ■ Sake
  9. Make ready 100 ml Water
  10. Take 1 tsp Dashi stock granules
  11. Prepare For parboiling the daikon
  12. Take 1 tsp Dashi stock granules
  13. Make ready 1 enough to cover the daikon Water
Instructions to make Simple Simmered Marinated Daikon Raddish and Chicken:
  1. These are all the ingredients you need. Try not to cut the daikon radish too thickly or thinly. If necessary, parboil the konnyaku.
  2. Parboil the daikon radish. Add the daikon, water (enough to cover the daikon), and dashi into a pot. Cook for about 15 minutes over medium heat. This is important!
  3. Add the chicken thigh into a frying pan and stir fry until it browns lightly. Add the konnyaku and daikon.
  4. Add 100 ml of water, dashi, and the ■ ingredients. Cover and simmer for 20 to 30 minutes over low heat until the flavor has been fully absorbed by then daikon and it's done.
  5. For this, I thinly sliced the daikon, and substituted chicken with pork and konnyaku with chikuwa.

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