Microwave-Speed Simmered Daikon (Nikujaga-Style)

Steps

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1. 1
   Cut the daikon in half, peel it thickly, then slice into about 1cm thick pieces.
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2. 2
   Place the daikon in a heatproof dish, loosely cover with plastic wrap, and microwave at 600W for 6 minutes.
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3. 3
   Scrape the skin off the burdock root, cut into bite-sized chunks with a rolling cut, and soak in water for 5–10 minutes to remove bitterness.
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4. 4
   Peel the carrot and cut into slightly smaller rolling-cut chunks.
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5. 5
   Tear the konnyaku into pieces by hand so the seasoning can soak in more easily.
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6. 6
   Cut the chicken thigh into bite-sized pieces. Heat some salad oil in a pan over medium heat, then fry the chicken skin-side down first.
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7. 7
   Cook the chicken on both sides until browned, then remove it from the pan.
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8. 8
   Return the chicken to the pan, add the burdock and stir-fry, then add the konnyaku and continue stir-frying together.
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9. 9
   Add the microwaved daikon and mix everything together.
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10. 10
    Pour in the water, sake, mirin and sugar, reduce to a gentle medium heat, cover with a foil drop-lid, and simmer for 3 minutes.
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11. 11
    After mixing, add the dashi powder and soy sauce, stir to combine, then turn the heat back up to bring it to a boil.
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12. 12
    Once boiling, reduce to a gentle medium heat again, cover with the drop-lid, and simmer for another 10 minutes.
    ▶ ≈2:12
13. 13
    Stir in the grated ginger. You can eat it right away, but letting it cool for about an hour helps the flavors set in even more.
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