Cherry & Dennis Helper Habitat
Japanese Chicken Mizore-ni with Grated Daikon
日式蘿蔔蓉煮雞
Recipe overview
Chicken thigh is browned, simmered through in Japanese sauce, then finished with grated daikon for a light home-style dish.
01
Ingredients
Main ingredients
- 400 g Boneless chicken thigh
- 350 g Daikon radish
- 2 stalks Spring onions
- 15 g Cornstarch
Chicken marinade
- 1 tsp Light soy sauce
- 1 tsp Mirin
Simmering sauce
- 300 ml Japanese dashi stock
- 2 tbsp Light soy sauce
- 2 tbsp Mirin
- 1 tsp Sugar
Oil for searing
- 1 tbsp Neutral cooking oil
02
Tools
- Grater
- Sieve
- Knife and two cutting boards
- Mixing bowl
- Frying pan
- Small saucepan
- Tongs
- Food thermometer
03
Steps
Step 1
Grate daikon
Peel daikon and grate it finely.
Step 2
Drain excess liquid
Leave grated daikon in a sieve for about 5 minutes and press lightly to remove excess liquid while keeping it moist.
Step 3
Cut chicken
Cut chicken thigh into roughly 2.5 cm pieces. Use a separate board for raw chicken.
Step 4
Marinate briefly
Toss raw chicken with the soy sauce and mirin listed for the marinade; leave for 5 minutes. Wash hands after touching raw chicken.
Step 5
Dust with starch
Coat chicken lightly and evenly in cornstarch, tapping off excess.
Step 6
Mix sauce
In a clean bowl, combine dashi, the soy sauce and mirin for the sauce, and sugar.
Step 7
Warm sauce
Pour sauce into a small saucepan, bring to a gentle simmer over medium heat, then keep on low.
Step 8
Sear first side
Heat oil in a frying pan. Spread chicken pieces apart and sear on medium for about 3 minutes until golden underneath; the centre may still be raw.
Step 9
Turn and sear
Turn each chicken piece and sear the other side for about 3 minutes until golden.
Step 10
Simmer until cooked
Move chicken into the sauce and simmer on low for about 5 to 7 minutes. Use a food thermometer to confirm the thickest piece reaches at least 75°C at its centre; cook longer if needed.
Step 11
Add grated daikon
Add moist grated daikon to the fully cooked chicken and sauce. Simmer gently for 1 to 2 minutes until hot.
Step 12
Chop onion and serve
Chop the spring onions; transfer chicken, daikon and sauce to a bowl, scatter the chopped onions and serve hot.
Common mistakes
- Squeezing daikon completely dry loses its soft texture. Serving chicken before checking doneness can leave an undercooked centre.
Tips
Browning the outside does not cook the centre; finish in sauce and check core temperature. Soy sauce contains soy and may contain wheat. Mirin may contain alcohol; choose an alcohol-free Japanese seasoning alternative if needed.
