Miso-Simmered Chicken and Daikon Radish
This exquisite simmered dish features tender chicken, daikon radish, tofu, and konjac, all infused with the savory, rich flavor of miso. Pre-cooking the daikon in the microwave saves time and allows the flavors to penetrate deeply even with a short simmering period.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Cut the daikon into bite-sized pieces, microwave at 600W for 5 minutes, and drain the moisture. → Cut the tofu and chicken into bite-sized pieces and rub the chicken with sake. Tear the konjac by hand. → Heat sesame oil in a frying pan, sear the chicken on both sides, then add the daikon and konjac and stir-fry. → Add water, sake, mirin, sugar, and grated ginger, bring to a boil, cover with a drop-lid, and simmer over low heat for 5 minutes. → Add soy sauce, dashi powder, miso, and tofu, cover with a drop-lid, simmer over medium-low heat for 10 minutes, then let it cool once to allow the flavors to soak in.
Cooking Steps
Brief Cooking Order
Cut the daikon into bite-sized pieces, microwave at 600W for 5 minutes, and drain the moisture. → Cut the tofu and chicken into bite-sized pieces and rub the chicken with sake. Tear the konjac by hand. → Heat sesame oil in a frying pan, sear the chicken on both sides, then add the daikon and konjac and stir-fry. → Add water, sake, mirin, sugar, and grated ginger, bring to a boil, cover with a drop-lid, and simmer over low heat for 5 minutes. → Add soy sauce, dashi powder, miso, and tofu, cover with a drop-lid, simmer over medium-low heat for 10 minutes, then let it cool once to allow the flavors to soak in.
Introduction
This exquisite simmered dish features tender chicken, daikon radish, tofu, and konjac, all infused with the savory, rich flavor of miso. Pre-cooking the daikon in the microwave saves time and allows the flavors to penetrate deeply even with a short simmering period.
Step 1
Peel the daikon radish slightly thickly and cut into 1.5–2cm wide ginkgo-leaf slices (bite-sized). Place in a heat-resistant container, cover loosely with plastic wrap, and heat in the microwave (600W) for 5 minutes.
Step 2
Cut the firm tofu into easy-to-eat bite-sized pieces. Tear the konjac by hand into bite-sized pieces to create an uneven surface for better flavor absorption. Peel the ginger.
Step 3
Trim excess skin, yellow fat, tendons, and blood clots from the chicken thigh and cut into bite-sized pieces against the grain. Place in a bowl, rub with sake (1 tbsp), and let sit for about 5 minutes.
Step 4
Thoroughly drain the moisture from the daikon after microwaving.
Step 5
Heat sesame oil (2 tsp) in a frying pan over medium heat for about 30 seconds and place the chicken in, skin-side down. Sear the skin side for about 1.5 minutes, then flip and cook for another minute.
Ingredients List
Important Notes
💡 Pre-heating the daikon in the microwave shortens simmering time and helps the flavor penetrate to the core.
⚠️ Use firm (momen) tofu as it is less likely to crumble during simmering.
🍳 Tear the konjac by hand instead of using a knife to increase its surface area, which helps the flavors cling to it better.
✨ Since simmered dishes absorb flavor as they cool, the secret to a delicious result is to let it cool once after cooking before reheating and serving.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...