Chicken With Grated Daikon Sauce

Name: Chicken With Grated Daikon Sauce
Yield: 4 servings
Cuisine: British
Ingredients: 500-600 g Chicken Thigh Fillets; Salt & White Pepper; 300 g Daikon *finely grated; 1 small piece Ginger *finely grated; 1 teaspoon Rice Vinegar; 2 tablespoons Soy Sauce; 1 Spring Onion *finely chopped; 2 tablespoons Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

Finely grated Daikon (White Radish) has a resemblance to Sleet that is called ‘Mizore’ in Japanese. 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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500-600 gChicken Thigh Fillets
Salt & White Pepper
300 gDaikon *finely grated
1small piece Ginger *finely grated
1 teaspoonRice Vinegar
2 tablespoonsSoy Sauce
1Spring Onion *finely chopped
2 tablespoonsMirin

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Steps

1

Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & White Pepper.
2

In a bowl, combine finely grated Daikon, Ginger, Soy Sauce and Mirin.
3

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. Reduce the heat and simmer for 5-10 minutes or until the sauce thickens.
4

Sprinkle Rice Vinegar over, stir to combine. Sprinkle with chopped Spring Onion and serve.