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[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish

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We hope you got benefit from reading it, now let’s go back to [japanese style] chicken thigh stewed with minced daikon radish recipe. To cook [japanese style] chicken thigh stewed with minced daikon radish you need 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish:
  1. Use Chicken thigh
  2. Provide Minced Daikon radish (Don't drain the juice! You'll need it!)
  3. Get Sugar
  4. Get Soy Sauce
  5. You need Salt
  6. Get Rice vineger
  7. Get Green onion
Steps to make [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish:
  1. Mix minced Daikon, sugar, soy sauce, salt and vinegar. (I use Vitamix blender to mince Daikon and mix them.)
  2. Wipe chicken, sprincle 1-2 pinch of salt onto it. You can cut the chicken into smaller pieces.
  3. Pan fry the chicken (skin side down first). When the skin side become well cooked and browned (do not burn), flip upside down.
  4. Pour Daikon mix onto the chicken and stew until the chicken become well-cooked.
  5. Place the chicken and Daikon on plates or bowls. Put chopped green onion on top of it.
  6. Enjoy!

Turnips have a stronger peppery taste than daikon but the texture and. The daikon will absorb all of the chicken and seasoning juices for a superb umami taste! Daikon is a winter radish that looks like a big white carrot. When raw, it has a beautiful, crisp texture and slightly peppery taste. In a simmered dish like this, daikon's taste mellows and sweetens.

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