Refreshing Braised Chicken and Daikon Radish
ID: ccfa1d0a...
This refreshing Japanese-style stew uses a microwave to save time while ensuring the flavors penetrate deep into the ingredients. The acidity of the vinegar and the zing of the ginger make it delicious served warm or chilled on a hot day, and it stores perfectly for meal prep.
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🍳 Cooking Flow
Cut the daikon into half-moons and microwave; prepare the ginger, konjac, and chicken. → Coat the chicken in potato starch and stir-fry in a pan with sesame oil until both sides are browned. → Add konjac and daikon, then add ginger, water, sake, mirin, and sugar; bring to a boil and simmer with a drop-lid for 5 minutes. → Add soy sauce and dashi powder, simmer for another 10 minutes, then remove the drop-lid and reduce over medium heat for 3 minutes. → Finish by adding vinegar, cook for 1 minute, then let it cool completely to allow the flavors to absorb.
Cooking Steps
Brief Cooking Order
Cut the daikon into half-moons and microwave; prepare the ginger, konjac, and chicken. → Coat the chicken in potato starch and stir-fry in a pan with sesame oil until both sides are browned. → Add konjac and daikon, then add ginger, water, sake, mirin, and sugar; bring to a boil and simmer with a drop-lid for 5 minutes. → Add soy sauce and dashi powder, simmer for another 10 minutes, then remove the drop-lid and reduce over medium heat for 3 minutes. → Finish by adding vinegar, cook for 1 minute, then let it cool completely to allow the flavors to absorb.
Introduction
This refreshing Japanese-style stew uses a microwave to save time while ensuring the flavors penetrate deep into the ingredients. The acidity of the vinegar and the zing of the ginger make it delicious served warm or chilled on a hot day, and it stores perfectly for meal prep.
Step 1
Peel the daikon thickly and cut it into 1.5cm thick half-moons.
Step 2
Place the daikon in a heat-resistant container and sprinkle with 1 tablespoon of water (not listed in ingredients). Cover loosely with plastic wrap, poke a few holes with a toothpick, and microwave at 600W for 6 minutes. Drain off any excess liquid after heating.
Step 3
Peel the ginger and julienne it.
Step 4
Tear the konjac into bite-sized pieces by hand so it absorbs flavor better. (Using pre-prepared konjac that does not require lye removal).
Step 5
Remove excess yellow fat and skin from the chicken thigh, then cut into bite-sized pieces.
Ingredients List
Important Notes
💡 Peel the daikon thickly and heat it in the microwave beforehand; this significantly reduces simmering time and makes it much easier for flavors to soak in.
💡 Tearing the konjac by hand increases its surface area, creating rough edges that help the sauce cling better.
💡 When seasoning, keep the order of 'sa-shi-su-se-so' in mind. Cooking with sweet seasonings (sugar, mirin, sake) before adding soy sauce (salt) is the trick to ensuring the sweetness penetrates to the core.
💡 Adding the vinegar at the end preserves the bright, refreshing tang while cooking it briefly mellows out the sharp acidic bite.
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