Grated Daikon Radish and Stewed Chicken with Mentsuyu

Name: Grated Daikon Radish and Stewed Chicken with Mentsuyu
Yield: 4 servings
Cuisine: American
Ingredients: 1 fillet Chicken breast (ortenderloins); 1 dash of each Salt and pepper; 1 Katakuriko; 3 cm Grated daikon radish; 50 ml Mentsuyu (3x concentrate); 150 ml Water; 1 Chopped green onions (optional); 1 thumb's worth Ginger

cookpad.japan @cookpad_jp

I often prepare this dish for my family, but they don't know how easy this is to make.

You only need a small amount of salt and pepper.
Make sure to lightly dust the chicken with katakuriko before browning.
Since I'm lazy, I don't peel the daikon before grating. It's easier and bulks up the dish.
Just be sure to wash it well. Recipe by tama-ma

I often prepare this dish for my family, but they don't know how easy this is to make.

cookpad.japan @cookpad_jp

I often prepare this dish for my family, but they don't know how easy this is to make.

Saved

Ingredients

4 servings

1fillet Chicken breast (ortenderloins)
1 dashof each Salt and pepper
1Katakuriko
3cm Grated daikon radish
50 mlMentsuyu (3x concentrate)
150 mlWater
1Chopped green onions (optional)
1thumb's worth Ginger

Saved

Steps

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 don't 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, it's ready to be serve.
4

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