Steps

1. Peel and grate 200g of Daikon Radish.
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2. In a bowl, combine 3 tbsp Water, 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, and 1 tsp Dashi Powder. Add the grated radish and mix well. (Key Tip! Mixing the grated radish with the seasonings beforehand helps the flavors meld better.)
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3. Crack and lightly beat 2 Eggs.
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4. Cut 250g of Chicken Thigh in half lengthwise, then slice into 1cm thick pieces. If the pieces are large, cut them into bite-sized portions.
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5. Sprinkle a pinch of Salt over the cut chicken thigh and let it absorb.
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6. Coat the chicken thigh evenly with 1 tbsp Potato Starch. (Key Tip! Coating with potato starch makes the meat moist and tender.)
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7. Heat oil in a frying pan over medium heat.
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8. Place the potato starch-coated chicken thigh in the heated frying pan. Flip and cook until browned on both sides. (Key Tip! Since it will be simmered later, cooking it about 80% done is sufficient.)
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9. Pour the grated radish mixture (re-stirred) into the frying pan with the cooked chicken.
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10. Simmer over low to medium heat, stirring occasionally, for about 3 minutes.
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11. Once the chicken is cooked through and the liquid has reduced to a thickened sauce, bring to a boil over high heat.
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12. Once boiling, pour in the beaten egg and stir gently, then immediately turn off the heat.
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13. Cover and let it sit for about 2 minutes to allow the residual heat to cook the egg. This results in a fluffy, not overcooked egg. (Key Tip! Cooking with residual heat prevents the egg from becoming too firm and ensures a fluffy texture.)
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14. Transfer to a plate and garnish with chopped green onions, if desired.
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