Soft Stewed Chicken and Daikon Radish

Name: Soft Stewed Chicken and Daikon Radish
Cuisine: American
Ingredients: 1 dash less than one whole Daikon radish; 2 Chicken breasts; 1 1 teaspoon Salt; 3 tbsp Katakuriko; 300 ml Cooking sake; 200 ml Water; 2 tbsp Sugar (or raw cane sugar); 2 tbsp Soy sauce; 1 1/2 tbsp Oyster sauce; 3 tbsp Mirin; 2 Star anise

cookpad.japan @cookpad_jp

I ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.

I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's. The chicken became tender and the simmer was thickened from the starch, and overall became more delicious. I wanted to make it ever richer, so I added in oyster sauce. The katakuriko burns easily, so stew over low heat while keeping an eye on it. Recipe by Sugamiho

I ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.

cookpad.japan @cookpad_jp

I ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.

Saved

Ingredients

1 dashless than one whole Daikon radish
2Chicken breasts
11 teaspoon Salt
3 tbspKatakuriko
300 mlCooking sake
200 mlWater
2 tbspSugar (or raw cane sugar)
2 tbspSoy sauce
1 1/2 tbspOyster sauce
3 tbspMirin
2Star anise

Saved

Steps

1

Cut the daikon radish into 3 cm thick slices, peel the skin, round the edges, and cut a cross cut into the tops and bottoms. Place the daikon radish into a large pot with plenty of water, and boil until the daikon softens.
2

Cut the chicken into large bite-sized chunks, rub in salt and 1 tablespoon sake (not listed), and let sit for a while. Coat the chicken in katakuriko. Heat a Teflon frying pan (oil the pan if you're using a normal pan, place the chicken into the pan skin-side down, and cook until slightly browned.
3

Flip the chicken over, cover with a lid if you have one, cook through over a medium heat, cooking until browned like the skin side.
4

Discard the daikon radish broth. Return the daikon radish to the pot, add in the chicken from Step 3 along with 200 ml water and 300 ml cooking sake, and stew over low heat for about 10 minutes.
5

Add in the sugar, soy sauce, oyster sauce, mirin, and star anise. Stew on a low heat for 5-10 minutes, flip the chicken and daikon radish over, stew for an additional 5-10 minutes, and it is done.
6

If you have extra time, let cool after Step 5. You can just let it sit in the pot covered with a lid, and heat it up again right before eating to allow the flavor to soak in more fully.