I had an eggplant dish with the same flavors of grated daikon radish, and thought that the same flavors would be great with chicken breast meat and tried it out. It ended up being really delicious!When you simmer the dish, put in the chicken a few pieces at a time. Take them out as soon as they're done and replenish more pieces.Chicken coated with katakuriko is tender and has plenty of flavor, with an easy to eat texture when cooked, it's delicious! Recipe by Okaraseijin

I really love grated radish with plum.If you get rid of the skin on the chicken this dish will lose even more calories and be even healthier for you.This time I got my plum pulp from a tin but it's also good if you get it out of a tube.This dish is great as a topping for donburi rice bowls. Recipe by Kyoto no taachan

I steam chicken tenders in sake in bulk; and this is one refreshing side dish that can be made with it.Since I harvested a lot of daikon radish from my farm, I used grated daikon and homemade yuzu pepper paste.This is a perfect dish when dealing with summer fatigue and a weak tummy. Recipe by FarmersK

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 made these with leftover chicken. Recipe by :suzukyan:

I always think that prepping food right after bringing the ingredients home is a bother.So in order to test how well sake works in such situations, I tried marinating whole chicken breasts in sake and cooking it the next day. The results were great - the sake really made the chicken delicious.Since this is home cooking, I think it's important to keep things simple.Chicken breast meat tends to get dry and stringy, but the sake keeps it moist even when cooked.You just need to put the chicken and the flavoring ingredients in a bag, so it's easy.Chicken coated with bread crumbs is usually baked in the oven, but I prefer the easiness of cooking things quickly in a frying pan. Recipe by Yukijirushi

Just add to seasoning and simmer! It is easy to make a tender chicken dish.It is hearty, but the grated radish gives it a refreshing taste. The flavor is well soaked up.It is a perfect side dish for rice.It can be arranged with grated ginger and garlic.For condiments, shiso leaves and small green onions go well.

I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.I cut the ingredients into long strips so that they cook quickly and absorb the flavour better.It is quite salty, so for those people who prefer to use less salt, please use a little less of each ingredient.Reduce the liquid well (have a taste and leave as much liquid as you want).I recommend cooking over medium heat. Be careful not to burn your chicken! Recipe by Donpintan

Chicken and daikon simmered dish is a healthy and comforting Japanese meal. It's made with simple ingredients like chicken, daikon, and basic seasonings, and the flavor soaks deeply into the daikon, making it very tasty. It's low in calories, rich in nutrients, and well-balanced with protein and fiber. This dish goes perfectly with rice, and it tastes even better the next day, so it's great for meal prep too. #CA2025 #japanesecuisen

I was given a bunch of daikon radishes and decided to try something a little different!This is mildly flavored! Throw out the parboiling water in Step 1. Recipe by Paripariichigo

Chicken breasts taste good even when cold, so I decided to try deep frying them. I wanted to used them for bento the next day.Marinate in sugar, sesame oil, and vinegar, and coat with egg.I finally succeeded in making fried chicken that's so good, you can't stop eating it.The meat gets tough if you fry it too long. Be careful of the time if you reheat it in the microwave. Recipe by Iku..

I had some leftover cornflakes.They're sweet, but if you fry them carefully, they won't burn.If you don't fully press the cornflakes onto the chicken, they will easily fall off.It's good if you deeply season it.When they're done, you can dip them in ketchup or something. Recipe by Potemarutaro