Comfort Food For Fall and Winter: Chicken Simmered in Nameko Mushrooms and Daikon Radish

Name: Comfort Food For Fall and Winter: Chicken Simmered in Nameko Mushrooms and Daikon Radish
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Chicken thigh meat; 3 cm Daikon radish; 1/2 bag Nameko mushrooms; 150 ml Dashi stock; 1 tsp Soy sauce; 1 tsp Sake; 2 tsp Mirin

cookpad.japan @cookpad_jp

When the weather turns cool I want to eat simmered dishes as well as grated daikon radish. So I combined the two.

Be careful not to overcook the nameko mushrooms and grated daikon radish - just cook it through quickly. Wipe off the fat that comes out of the chicken after frying it - don't put the fat into the simmering pot. For 2 servings. Recipe by Sho-korin

When the weather turns cool I want to eat simmered dishes as well as grated daikon radish. So I combined the two.

cookpad.japan @cookpad_jp

When the weather turns cool I want to eat simmered dishes as well as grated daikon radish. So I combined the two.

Saved

Ingredients

2 servings

200 gramsChicken thigh meat
3 cmDaikon radish
1/2 bagNameko mushrooms
150 mlDashi stock
1 tspSoy sauce
1 tspSake
2 tspMirin

Saved

Steps

1

Cut the chicken into bite-sized pieces.
2

Put the nameko mushrooms in a sieve and give them a quick douse of boiling water.
3

Grate the daikon radish. Put it in a sieve or colander and drain.
4

Put the dashi stock in a pot and bring to a boil. Add the soy sauce, sake and mirin. Add the nameko mushrooms and grated daikon radish and simmer briefly.
5

Heat a frying pan and pan fry the chicken, skin side down first. Fry until browned, then turn over. Put a lid on and steam fry until cooked through.
6

When the chicken is done, add to the pot and simmer quickly.