Steps to Make Award-winning [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish

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[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish

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We hope you got insight from reading it, now let’s go back to [japanese style] chicken thigh stewed with minced daikon radish recipe. You can have [japanese style] chicken thigh stewed with minced daikon radish using 7 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish:

  1. Prepare of Chicken thigh.
  2. Use of Minced Daikon radish (Don't drain the juice! You'll need it!).
  3. Get of Sugar.
  4. Take of Soy Sauce.
  5. You need of Salt.
  6. Get of Rice vineger.
  7. Get of Green onion.

Instructions to make [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish:

  1. Mix minced Daikon, sugar, soy sauce, salt and vinegar. (I use Vitamix blender to mince Daikon and mix them.).
  2. Wipe chicken, sprincle 1-2 pinch of salt onto it. You can cut the chicken into smaller pieces..
  3. Pan fry the chicken (skin side down first). When the skin side become well cooked and browned (do not burn), flip upside down..
  4. Pour Daikon mix onto the chicken and stew until the chicken become well-cooked..
  5. Place the chicken and Daikon on plates or bowls. Put chopped green onion on top of it..
  6. Enjoy!.

Turnips have a stronger peppery taste than daikon but the texture and. The daikon will absorb all of the chicken and seasoning juices for a superb umami taste! Daikon is a winter radish that looks like a big white carrot. When raw, it has a beautiful, crisp texture and slightly peppery taste. In a simmered dish like this, daikon's taste mellows and sweetens.

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