This is a simple dish of chicken thighs and daikon radish that only requires searing and simmering. The chicken is tender and moist thanks to the potato starch coating, and it's coated in a refreshing grated daikon radish sauce infused with plum. This delicious and economical dish is perfect with rice.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs 1 piece (300g)
- Shiso Leaves 2 leaves
- Umeboshi (Honey Pickled Plums) 3 pieces
- Potato Starch 2 tbsp
- Daikon Radish 100g
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Salt 1/4 tsp
- [B] Water 5 tbsp
- [B] Shiro Dashi (White Soy Sauce Base) 2 tsp
- [B] Soy Sauce 1 tsp
- [B] Sugar 1 tsp
Steps
- Cut 1 chicken thigh (300g) in half lengthwise and slice thinly about 1cm wide.
- Season the thinly sliced chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp salt. Let it sit for about 10 minutes.
- Peel 100g daikon radish and grate it.
- Combine the grated daikon radish with 5 tbsp water, 2 tsp Shiro Dashi (White Soy Sauce Base), 1 tsp soy sauce, and 1 tsp sugar. Mix well.
- Remove the stems from 2 shiso leaves and thinly slice them.
- Remove the pits from 3 umeboshi (honey pickled plums) and chop them roughly.
- Coat the surface of the seasoned chicken with 2 tbsp potato starch.
- Heat oil in a frying pan over medium heat. Place the potato starch-coated chicken in the pan and sear until golden brown on one side.
- Flip the chicken and sear the other side until golden brown.
- Pour the prepared daikon radish sauce into the same frying pan. Simmer over medium to low heat until the liquid is reduced by about 1/3. (This is the key!) Simmering ensures the chicken is fully cooked and thickens the sauce.
- Once the sauce has reduced to about 1/3 and thickened, add the chopped umeboshi and mix well.
- Plate the chicken and top with the shredded shiso leaves in the center.
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