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[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish
[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 only need 7 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish:
  1. Use Chicken thigh
  2. Take Minced Daikon radish (Don't drain the juice! You'll need it!)
  3. You need Sugar
  4. Use Soy Sauce
  5. Use Salt
  6. Use 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!

Add more water while cooking, if needed (if the liquid evaporates - you're simmering in liquid here. This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called. In this recipe, chicken thighs are simmered in a white wine and herb broth with chunks of potatoes and carrots.

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