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Ingredient
Chicken With Grated Daikon Sauce
Introduce
Chef :
Hiroko ListonChicken With Grated Daikon Sauce
Finely grated Daikon (White Radish) has a resemblance to Sleet that is called ‘Mizore’ in Japanese. When meat or fish are cooked in a sauce with finely grated Daikon, the dish is called ‘Mizore-ni’ that literally means ‘cooked in the sleet’. This dish’s Japanese name is ‘Tori no Mizore-ni’, Chicken cooked in the Sleet.
Ingredient
Food ration :
4 servings
500-600 g
Chicken Thigh Fillets
300 g
Daikon *finely grated
1 teaspoon
Rice Vinegar
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
Cooking instructions
* Step 1
Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & White Pepper.
* Step 2
In a bowl, combine finely grated Daikon, Ginger, Soy Sauce and Mirin.
* Step 3
Heat a frying pan over medium high heat, cook Chicken until both sides are nicely browned. Add the daikon mixture and bring to the boil. Reduce the heat and simmer for 5-10 minutes or until the sauce thickens.
* Step 4
Sprinkle Rice Vinegar over, stir to combine. Sprinkle with chopped Spring Onion and serve.
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