Bopi Chili Chicken Nimono

Steps

1. 1
   Prepare the chicken thighs, garlic, ginger slices, bopi chili peppers, and dried shiitake mushrooms.
2. 2
   Sear the chicken thighs in a pot until the surface is lightly browned.
3. 3
   Add dashi, sake, mirin, sugar, soy sauce, and rice vinegar to the pot. Include the garlic, ginger slices, bopi chili peppers, and dried shiitake mushrooms.
4. 4
   Simmer until the chicken is cooked through and the flavors are well absorbed.
5. 5
   Cool the cooked chicken and broth to room temperature, then reheat to a comfortable serving temperature. This allows the ingredients to absorb more flavor.
6. 6
   Prepare a boiled egg. For a soft-boiled egg, add it after cooling. For a fully cooked egg, add it during the simmering process.
7. 7
   Prepare the daikon pickle: slice the daikon radish, carrot, and cucumber, and salt lightly. Mix the pickling liquid (salt, vinegar, sugar, honey) and pour over the vegetables.
8. 8
   Plate the chicken, broth, soft-boiled egg, and daikon pickle to complete the teishoku set meal.