The Fast Method to Cooking Tasty [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish

[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish is the first thing that appears to most people’s mind when it comes to a comfort meal. Today, we are going to tell you instructions on cooking a delicious [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish.

[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish

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.

Firstly, here are the ingridients that you should ready to cook [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish:

  1. You need 150-200 g of Chicken thigh.
  2. Get 1/4 of Minced Daikon radish (Don't drain the juice! You'll need it!).
  3. Provide 1/2 tablespoons of Sugar.
  4. Prepare 2 tablespoons of Soy Sauce.
  5. You need 1 pinch of Salt.
  6. Use 20 cc of Rice vineger.
  7. Provide 4-5 stalks of Green onion.

After readying the ingridients, now we are set to make our yummy [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!.

Cream stew is a popular Japanese dish that is often served at home, as well as at family-style restaurants and cafes. In Japanese cuisine, a cream stew is considered "yoshoku" which refers to a style of Western cuisine that has been adapted with a uniquely Japanese twist. Peel onion, daikon radish, carrots, and sweet potato, and dice along with the pumpkin and lotus root into approx. Slice the shimeji and shiitake mushrooms. Add daikon and chicken and sauté over high heat.

Recipe : [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish

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