A light and easy Japanese-style simmered dish. The daikon is precooked in the microwave to save time while ensuring flavors soak in thoroughly. The savory chicken blends perfectly with the refreshing notes of ginger and vinegar. Delicious served warm or chilled, and ideal for meal prep.
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Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
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1
Peel the daikon radish and cut it into half-moon slices about 1.5 cm thick. Place in a microwave-safe container, add a small amount of water (about 1 teaspoon), cover with plastic wrap and poke a few holes with a toothpick for ventilation. Microwave at 600W for 6 minutes.
2
Peel the ginger and remove any dried portions, then julienne it by first slicing thinly and cutting into thin strips. Tear the konjac into bite-sized pieces by hand (if using konjac that requires blanching, blanch it first).
3
Clean the chicken thigh by removing excess skin, fat, and sinews. Cut along natural divisions into different sections, then cut into bite-sized pieces. Place the chicken in a bowl, drizzle with 1/2 tablespoon of sake, mix gently, and let marinate for 2–3 minutes.
4
Drain the microwave-cooked daikon thoroughly and coat the marinated chicken evenly with potato starch, mixing well.
5
Heat sesame oil in a skillet over medium heat, spread evenly, and warm for about 30 seconds. Arrange the chicken with skin side down and cook until browned, approximately 2 minutes.
6
Flip the chicken and cook the other side until browned, about 1 to 1.5 minutes.
7
Add the konjac pieces and sauté with the chicken for about 1 minute to help evaporate moisture and allow better flavor absorption.
8
Add the drained daikon and mix gently. Pour in the ginger, water, sake (2 tablespoons), mirin, and sugar, mix well, and bring to a boil over the heat. When boiling, skim off any scum and excess fat. Reduce to low heat, place a drop-lid directly on the surface, and simmer for 5 minutes to allow the sweetness to permeate.
9
Remove the drop-lid and add the soy sauce and dashi granules, mixing well and ensuring the daikon is fully submerged. Replace the drop-lid and simmer over low heat for 10 minutes.
10
Remove the drop-lid and increase heat to medium, simmering for 3 minutes to allow the liquid to reduce slightly and develop a glossy sheen.
11
Finally, drizzle in the vinegar and heat for about 1 minute to mellow out the sharp acidity. Transfer to a dish, cover with a drop-lid, and let cool completely to allow flavors to fully meld. Serve chilled or gently reheat before eating.
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