Simmered Daikon Radish
ID: f499cbdd...
A simmered dish that uses a microwave to speed up the pre-boiling process, allowing the daikon radish to fully absorb flavors in a short amount of time. The savory essence of chicken and root vegetables is concentrated, and the flavor deepens even further once the dish is allowed to cool.
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🍳 Cooking Flow
Cut the daikon radish into quarter-rounds and microwave, while preparing the other ingredients. → Sear the chicken in a frying pan, starting skin-side down, then remove. Stir-fry the root vegetables and konjac in the same pan. → Return the daikon and chicken to the pan, add water and sweet seasonings (sake, mirin, sugar), cover with a drop-lid, and simmer for 3 minutes. → Add dashi powder and soy sauce, cover with the drop-lid again, and simmer for 10 minutes. → Finish by adding grated ginger, stir to combine, and let cool once to allow the flavors to penetrate.
Cooking Steps
Brief Cooking Order
Cut the daikon radish into quarter-rounds and microwave, while preparing the other ingredients. → Sear the chicken in a frying pan, starting skin-side down, then remove. Stir-fry the root vegetables and konjac in the same pan. → Return the daikon and chicken to the pan, add water and sweet seasonings (sake, mirin, sugar), cover with a drop-lid, and simmer for 3 minutes. → Add dashi powder and soy sauce, cover with the drop-lid again, and simmer for 10 minutes. → Finish by adding grated ginger, stir to combine, and let cool once to allow the flavors to penetrate.
Introduction
A simmered dish that uses a microwave to speed up the pre-boiling process, allowing the daikon radish to fully absorb flavors in a short amount of time. The savory essence of chicken and root vegetables is concentrated, and the flavor deepens even further once the dish is allowed to cool.
Step 1
Peel the daikon radish thickly, cut in half, and slice into 1cm-thick quarter-rounds (ichō-giri).
Step 2
Arrange the cut daikon on a heat-resistant plate, cover loosely with plastic wrap, and microwave at 600W for 6 minutes.
Step 3
Scrape the skin off the burdock root with the back of a knife, cut into wedges (rangiri), and soak in water for 5-10 minutes to remove bitterness.
Step 4
Peel the carrot and cut into slightly small, bite-sized wedges.
Step 5
Tear the konjac into bite-sized pieces by hand.
Ingredients List
Important Notes
💡 Pre-heating the daikon in the microwave significantly reduces cooking time and makes it easier for the flavors to soak in.
⚠️ Instead of cutting the konjac with a knife, tear it by hand; the irregular surface helps the flavors cling better.
✨ Since simmered dishes absorb flavor while cooling, letting it cool completely after cooking results in a much more delicious dish.
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