How to Make Tasty Tart Vinegar Sauce Chicken Simmered with Grated Daikon

How to Make Tasty Tart Vinegar Sauce Chicken Simmered with Grated Daikon Delicious, fresh and tasty.

Tart Vinegar Sauce Chicken Simmered with Grated Daikon. Pat dry the chicken with paper towels, then sprinkle on a little salt. Pan fry skin side down and cook both sides until browned. It's the season for daikon, so make this to use up the stocked up daikon in your fridge.

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.

In a bowl, combine finely grated Daikon, Ginger, Soy Sauce and Mirin.

You can cook Tart Vinegar Sauce Chicken Simmered with Grated Daikon using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Tart Vinegar Sauce Chicken Simmered with Grated Daikon

1. You need 2 of Chicken thigh meat.

2. You need 1 of generous amount Chopped green onions.

3. You need 20 ml of Sake (for pre-seasoning).

4. Prepare 250 grams of ●Grated daikon radish.

5. It’s 50 ml of ●Grain vinegar.

6. Prepare 50 ml of ●Water.

7. You need 1/2 tbsp of ●Sugar.

8. You need 2 tbsp of ●Mirin.

9. It’s 2 tbsp of ●Soy sauce.

10. You need 1/2 tbsp of ●Oyster sauce.

11. You need 1 dash of Salt.

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.

Sprinkle Rice Vinegar over, stir to combine.

Return pan to the burner and add the soy sauce, dashi and sugar; bring to a boil.

Tart Vinegar Sauce Chicken Simmered with Grated Daikon step by step

1. Remove the white fat from the chicken and pierce the skin with a fork all over. Sprinkle the sake and chill in the fridge for 20-30 minutes to season. Grate the daikon and combine the ● ingredients..

2. Pat dry the chicken with paper towels, then sprinkle on a little salt. Pan fry skin side down and cook both sides until browned. Pour in the Step 1 sauce with the grated daikon, cover with a drop lid/otoshibuta and cook over low-medium heat until the chicken has cooked through and become tender..

3. Cut the chicken, transfer to serving plates, and pour the leftover sauce on top. Enjoy with a generous topping of chopped green onion..

Dip pieces of meat (chicken, sliced beef, etc.) into remaining sauce to marinate.

Reduce the sauce in the saucepan over high heat into a thickened glaze.

It has a less peppery flavor and is therefore suitable for eating raw.

Daikon radish is incorporated into many dishes such as oden (hot-pot dish) and buri daikon (simmered yellowtail and daikon radish).

Cooked or raw, the possibilities are somewhat endless.