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We hope you got benefit from reading it, now let’s go back to grated daikon radish and stewed chicken with mentsuyu recipe. To make grated daikon radish and stewed chicken with mentsuyu you only need 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Grated Daikon Radish and Stewed Chicken with Mentsuyu:
- Take 1 fillet Chicken breast (ortenderloins)
- Prepare 1 dash of each Salt and pepper
- Prepare 1 Katakuriko
- You need 3 cm Grated daikon radish
- Provide 50 ml Mentsuyu (3x concentrate)
- You need 150 ml Water
- Get 1 Chopped green onions (optional)
- Prepare 1 thumb's worth Ginger
Steps 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.
Enjoy your taste with Kikkoman Soy Sauce! Chicken kara-ge and grated daikon and ponzu is refreshing and delicious! I created this recipe thinking there must be an easy way to prepare it. Poke the chicken wings several times with a fork. Heat up a pan and put in some vegetable oil.
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