Braised Chicken Thigh with grated radish

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

Japanese home style dish. Translated from Japanese recipe for my friends:)

Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy

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

So here I've got an attempt at red braising, a classic method of Chinese cooking. I've done it before with pork and now here's an attempt at chicken. #worldonaplate #mychinese 🇨🇳

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 used to make meatless stewed daikon radish with carrots, but I got inspired seeing it made with chicken thighs on a cooking show on TV; I thought it would be possible to create an even tastier dish with chicken drumettes, since the bones would produce a nice stock.You can finish after Step 4, but if you prefer a stronger taste, go on to Step 5.If the daikon radish are stewed too quickly, they will break apart in the pot, so keep the heat on low. In Step 5, it might be good to remove the daikon from the stew and simmer the soup separately. Recipe by Kawakamisan

My dear daughter's favorite food is chicken.This dish contains no salt and pepper and no oil, but it's refreshingly delicious!I cook this chicken in a teflon pan so I don't need to use any oil. It cooks perfectly with just the fat contained in the chicken.Marinating the chicken in sake makes it really soft. I really recommend using a teflon pan. Recipe by Ha-tannookkasan

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

Having fried food late at night is a little too heavy on the stomach, so I made this with plenty of grated daikon for a light meal.To make soft karaage, first mix in the egg with the chicken, then add the flour.The daikon peel has plenty of good nutrients, so keep it when you grate it. Recipe by Tomomon1028

I wanted to cook a dish that'll warm you up using daikon and chicken!Flip the ingredients from time to time for even cooking. Recipe by uzukaji

I wanted to eat a well-marinated daikon dish.For parboiling the daikon, just use dashi stock granules. The flavor will penetrate better this way. While simmering, make sure to flip everything over so that they will absorb the flavor and colour evenly. If you can let it cool for about 1 to 2 hours after it's done, the chicken and daikon will absorb even more of the seasonings. Recipe by Madon

I wanted to make a simmered dish with a different flavor, so I tried adding oyster sauce and gochujiang.Please adjust the amount of sugar to taste. Add peeled boiled eggs; it's delicious. Recipe by Yuuyuu0221

This is a basic recipe.If you don't have a pressure cooker, adjust the amount of water till it just covers the ingredients, and boil it on a low heat with a small lid resting directly over the ingredients. Recipe by Morihan

I have used this recipe for more than 15 years.I have perfected my friend's recipe over the years. For chicken wings recipe.Use a pressure cooker and you will have a quick result as if it was simmered for several hours.These are popular when I serve them at my dinner parties!You can eat 3 to 5 pieces easily so prepare plenty for your party. Recipe by Gissele

Because it's been hot every day recently, I wanted to eat something light with meat.Use the grated daikon radish, including its juice. Recipe by Rikkoneko

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

It's the season for daikon, so make this to use up the stocked up daikon in your fridge.Depending on the daikon, the water content will vary, so adjust the seasoning as necessary. Recipe by Naonao

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

Just cut the daikon, add the ingredients and seasonings, and you're done! The cartilage becomes tender, and the flavors are rich in this super easy, hands-off dish. Great as a snack with drinks too.About this recipeThis is the recipe I make most often since buying my electric pressure cooker. It's a super easy dish that takes less than 10 minutes to prepare.

Since chicken wings were cheap, I added daikon and made this simple and hearty dish.After leaving it be while pressurizing, if you stir the broth as it boils down, the flavors will settle into the meat more efficiently, and the chicken will turn out glossier as well. Recipe by *Anna*

I made up a recipe using Takara brand mirin.Adjust the quantity of yuzu pepper paste to taste. Recipe by EnjoyKitchen.

A taste from my mother...that's all I can really say...I love this!!I could eat this endlessly with white rice.Great as a side dish or over rice as a donburi! I made it with chicken thigh this time, but our house is usually breast... I like breast meat! But maybe, thigh meat is more popular. Recipe by kunhi

I combined my two standard recipes, refreshing ginger pork with vinegar and ginger pork with grated daikon radish.If you are using a Teflon-coated pan, you may not need to use oil when cooking the vegetables. Stir the sauce once more before adding it to the pan. For about 3 servings. Recipe by Chobikoro

If you have daikon and chicken thighs, you can make this right away. There's a trick to getting the flavors to soak in quickly!☆ Thanks to everyone, we've reached 7,000 reports! I'm grateful.The origin of this recipeI suddenly craved daikon soaked with flavor...

I love this dish.Washing the chicken and lightly browning it in the frying pan helps to reduce the meat smell.If you prepare this in the morning and periodically heat it throughout the day, by night even the cartilage will be soft and you can pluck the meat off the bone with your chopsticks.If you have a deep frying pan you can do everything using it.If you have time, prepare it early to give the flavor more time to soak in, which is even more delicious.Chicken wings are also delicious.If you feel that the flavor is a bit too weak remove the lid and simmer for a bit on high heat. Recipe by To-imama

I usually make this with beef tendon, but I tried using chicken wings instead.Simmer the chicken drumettes for at least 20 minutes. The dish will become umami-rich. If it looks like the daikon radish is going to get too soft, take it out midway . Adjust the flavoring ingredients to taste. I used raw cane sugar and a dark rich Chinese soy sauce, so the final dish was rich. Recipe by Yururi212

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.