Simmered Daikon Radish and Chicken
In a delicious soy-mirin sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Add the chicken to boiling water, lightly cook, remove and rinse in water.
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Divide the daikon radish into 3 cm (1 in) wide rounds.
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Place (1) and (2) in a pot. Fill with some water just slightly covering the ingredients. Simmer until the daikon has softened.
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Pour in (A), cover and simmer allowing the ingredients to be well-seasoned. Serve in a dish and decorate with small strips of yuzu skin.
Cooking Basics
Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended. The peeled skin can be used for "kinpira", a Japanese sauteed and simmered dish flavored with soy sauce, mirin and sugar.
For simmered dishes such as broiled daikon or oden (a Japanese dish containing all kinds of ingredients cooked in broth and seasoned with soy sauce), the corners should be chamfered to prevent them from splitting. The aim is to take a knife and trim off the straight edges.
Peel the skin of the yuzu so that the peels get wider as you go. Lay the peeled skin with the white pith up and shave the pith. The pith has a bitter taste, so it's best to remove it. Julienne the peel or cut the peel into thin strips, about 1-2mm wide.
※ A sprinkle of julienned yuzu on meat dishes, udon, hot pots, or simmered dishes will add color and release a refreshing aroma and flavor.
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