Steps

1. Peel and cut 400g of Daikon Radish into 1cm thick half-moon shapes.
   🕒 00:35
2. Peel and thinly slice 1 piece of Ginger.
   🕒 00:43
3. Cut 100g of Chicken Skin into bite-sized pieces.
   🕒 00:48
4. Place the cut chicken skin in a frying pan and heat over medium heat.
   🕒 00:56
5. Once the chicken skin releases its oil, add the sliced daikon radish and ginger and stir-fry. (Key Tip!) Slicing the daikon thinly into half-moons helps it cook faster.
   🕒 01:14
6. Once the oil is incorporated, add 250ml of Water and bring to a boil.
   🕒 01:25
7. Skim off the scum and oil that floats to the surface. (Key Tip!) Removing the scum and oil during simmering also makes this dish less greasy, which is good if you're concerned about calories.
   🕒 01:31
8. After removing the scum and oil, reduce heat to medium-low. Add 1 tsp Dashi Granules, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), and 1 tbsp Sugar. Stir everything briefly.
   🕒 01:47
9. Cover with a piece of aluminum foil or parchment paper to create a lid and simmer for 10 minutes.
   🕒 01:57
10. After simmering for 10 minutes, add 2 tbsp Soy Sauce. Increase heat to medium-high to high and reduce the liquid, allowing it to simmer down. (Key Tip!) Simmering for 10 minutes and then reducing the sauce creates a tender texture. The sweet and savory soy sauce seasoning complements the daikon and chicken skin perfectly.
    🕒 02:15
11. Continue to simmer until only a little moisture remains.
    🕒 02:33
12. Transfer to a plate, sprinkle with a little chopped green onion, and serve. (Key Tip!) By stir-frying the chicken skin first to render its oil, the flavor of the chicken fat permeates the entire dish, making it incredibly delicious.
    🕒 02:36