Recipe: Appetizing Grated Daikon Radish and Stewed Chicken with Mentsuyu

Recipe: Appetizing Grated Daikon Radish and Stewed Chicken with Mentsuyu Delicious, fresh and tasty.

Grated Daikon Radish and Stewed Chicken with Mentsuyu. Daikon radish is a long, fat, white root shaped like a giant white carrot. Be careful not to mistakenly buy a parsnip. Daikon is great roasted in the oven, or grated into salads and stir-fries.

I created this recipe thinking there must be an easy way to prepare it.

To prolong the shelf life, separate the leaves and the root as the leaves absorb moistures from the root.

Wrap daikon in plastic wrap or newspaper, then put in a plastic bag, and keep in the refrigerator.

You can have Grated Daikon Radish and Stewed Chicken with Mentsuyu using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Grated Daikon Radish and Stewed Chicken with Mentsuyu

1. You need 1 of fillet Chicken breast (ortenderloins).

2. You need 1 dash of of each Salt and pepper.

3. You need 1 of Katakuriko.

4. Prepare 3 of cm Grated daikon radish.

5. Prepare 50 ml of Mentsuyu (3x concentrate).

6. It’s 150 ml of Water.

7. You need 1 of Chopped green onions (optional).

8. It’s 1 of thumb's worth Ginger.

Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season.

Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root.

While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is.

Grate daikon radish and your favorite roots, then wrap up in rice paper.

Grated Daikon Radish and Stewed Chicken with Mentsuyu step by step

1. 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..

2. Heat a frying pan, add the chicken pieces, making sure they dont overlap, and brown both sides. Grate the daikon and ginger directly into the pan..

3. Add the mentsuyu along with the water, simmer for 2 to 3 minutes, and when chicken is well-coated, its ready to be serve..

4. Transfer to a serving dish, then garnish with chopped green onions..

A somewhat traditional option, try adding big chunks of dakion radish to hearty stews.

Try our Beef Stew with Red Wine & Herbs or Beet Bourguignon.

If you have a favorite Asian soup recipe, add it to that.

In Asia, the daikon is used in so many ways: pickled, fried, simmered, stewed, grated, mashed and shredded.

In Chinese cuisine, it's most popular use is in soups, braised for hours with beef, or shredded to use in steamed and pan-fried daikon cake.