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Before you jump to Grated Daikon Radish and Stewed Chicken with Mentsuyu recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Impacted By The Foods You Decide To Consume.
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We hope you got insight from reading it, now let’s go back to grated daikon radish and stewed chicken with mentsuyu recipe. You can have grated daikon radish and stewed chicken with mentsuyu using 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Grated Daikon Radish and Stewed Chicken with Mentsuyu:
- Use 1 fillet Chicken breast (ortenderloins)
- Provide 1 dash of each Salt and pepper
- Prepare 1 Katakuriko
- You need 3 cm Grated daikon radish
- Use 50 ml Mentsuyu (3x concentrate)
- Provide 150 ml Water
- Use 1 Chopped green onions (optional)
- You need 1 thumb's worth Ginger
Instructions to make Grated Daikon Radish and Stewed Chicken with Mentsuyu:
- Put the katakuriko, salt, and pepper in a plastic bag, slice the chicken on the diagonal into bite-sized pieces, then coat in the katakuriko. Measure the mentsuyu.
- Heat a frying pan, add the chicken pieces, making sure they don't overlap, and brown both sides. Grate the daikon and ginger directly into the pan.
- Add the mentsuyu along with the water, simmer for 2 to 3 minutes, and when chicken is well-coated, it's ready to be serve.
- Transfer to a serving dish, then garnish with chopped green onions.
Between working at a photobooth company and running a flea market at the weekends, Kono gets creative with grated daikon radishes, making adorable sculptures placed in nabe—a Japanese version of a hot pot. Homemade preserved daikon radish is a tasty accompaniment to congee and noodle soups. Pay attention next time you visit your favorite sushi restaurant. Grated raw daikon may show up on your plate! I really like eating daikon this way, at least in small quantities (eating a lot of it raw can be harsh.
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