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BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

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Cooking Perfect Stove Top Japanese Rice (Update)

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BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Chicken and Daikon no Nimono

Tuesday, July 27th, 2010
I have tested this recipe twice and the second time turned out so much better. The first time I was testing out a similar recipe I found online but it called for too much soy sauce. I really love braised daikon. This dish is good even without the chicken but since I bought chicken for the chawan mushi, I thought I'd use it with the daikon. Nimono (煮物)dishes are common in Japan. Most of the time, it's some sort of braised fish, meat or vegetable in a soy sauce, sake and/or mirin sauce. It's also diluted with dashijiru or water so that the liquid can simmer and reduce. I used the daikon leaves because I had some but the star of this dish is definitely the daikon.

Ingredients (Servings 2)
2-3 pieces of chicken thigh meat or about 1/2 lb of chicken thigh
1/2 daikon cut in 1 inch long logs and then cut in half (this depends on the thickness of your daikon.
1 inch of ginger sliced thin
2 cups of water (270 ml)
3.5 tbsp of soy sauce
2 tbsp + 1 tsp of sugar
3 tbsp of sake

Directions
1) Cut the chicken into thick strips.
2) Fry the ginger in a little vegetable oil but don't burn. Just release it's flavor.
3) Add the chicken and sear it a little but the chicken doesn't have to be done. You don't want the chicken to get dry.
4) Remove the chicken and ginger and add to a thick pot. I use my pressure cooker and leave the lid off.
5) Add the sauce ingredients, sake, sugar, and soy sauce and get any bits of chicken flavor off the bottom of the pan. Transfer the sauce into the pot with the chicken.
6) Add the daikon and water and simmer for 45 minutes on low heat. Occasionally, turn the daikon because the sauce will simmer down.
7) If you have fresh daikon leaves, add them the last 5 minutes of simmering so that they retain their color. Note: Some daikon leaves are tough and fibrous, leave them out if they aren't crisp and fresh.
8) Serve with a little of the sauce drizzled on top.

Cut the chicken into thick strips.
Chicken and daikon-chicken

Fry the ginger a little in vegetable oil.
Chicken and daikon-chicken and ginger

The chicken doesn't have to be done.
Chicken and daikon-chicken and ginger

Take the chicken out and add the sauce to the pan.
Chicken and daikon-add sauce ingredients to the pan

Add the chicken, sauce, water and daikon into a thick pot to simmer.
Chicken and daikon-everything in pot

Simmer for 45 minutes on low heat.
Chicken and daikon-simmer

If you have fresh daikon leaves that aren't too fibrous, add them to the pot the last 5 minutes of simmering.
Chicken and daikon-add leaves

Serve with a some of the sauce.
Chicken and daikon-served

tags: Shoga  Daikon  Chicken 
I just made this! The combo of chicken and daikon was so delicious. This recipe and the lemon+daikon recipe call for half a daikon, so I made that one too. I'm really thankful for this blog.
— Sarah, June 5th, 2012
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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