Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, grated daikon radish and stewed chicken with mentsuyu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Grated Daikon Radish and Stewed Chicken with Mentsuyu is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Grated Daikon Radish and Stewed Chicken with Mentsuyu is something that I have loved my entire life.
Daikon oroshi means grated daikon radish in Japanese. This traditional, white snow-like condiment enhances dishes, like fish, udon, and soba noodles, and also has beneficial health effects. Add daikon and chicken and sauté over high heat.
To get started with this particular recipe, we must prepare a few ingredients. You can have grated daikon radish and stewed chicken with mentsuyu using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Grated Daikon Radish and Stewed Chicken with Mentsuyu:
- Get 1 fillet Chicken breast (ortenderloins)
- Get 1 dash of each Salt and pepper
- Prepare 1 Katakuriko
- Get 3 cm Grated daikon radish
- Make ready 50 ml Mentsuyu (3x concentrate)
- Prepare 150 ml Water
- Take 1 Chopped green onions (optional)
- Take 1 thumb's worth Ginger
Peel, then grate, julienne, dice, or slice to add crunch to your favorite salad. I like to sprinkle mine with Ume Plum Stew. A somewhat traditional option, try adding big chunks of dakion radish to hearty stews. Deep Fried Vegetables in Mentsuyu, Cold Soba Noodle with Grated Daikon Radish. Искать на популярных источниках Fried Chicken Thighs with Leek Sauce, Daikon Salad with Scallops.
Steps to make Grated Daikon Radish and Stewed Chicken with Mentsuyu:
- Put the katakuriko, salt, and pepper in a plastic bag, slice the chicken on the diagonal into bite-sized pieces, then coat in the katakuriko. Measure the mentsuyu.
- Heat a frying pan, add the chicken pieces, making sure they don't overlap, and brown both sides. Grate the daikon and ginger directly into the pan.
- Add the mentsuyu along with the water, simmer for 2 to 3 minutes, and when chicken is well-coated, it's ready to be serve.
- Transfer to a serving dish, then garnish with chopped green onions.
However, the combination of the mentsuyu broth, the daikon and the noodles is quite addicting to me. Divide the noodles into individual serving bowls, place some grated daikon on top, and add the mentsuyu by carefully pouring it in at the edge of each bowl. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. The unassuming daikon radish—along with its cousins, the black or red radish—has long been considered a superfood in many Asian cultures.
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