Steps

1. Cut off the ends of the 400g Daikon Radish. If storing, wrap tightly with plastic wrap.
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2. Cut the daikon radish in half and peel away a thick layer of the white part just before the change in fiber. This is the key! The white fibrous part between the radish flesh and skin doesn't soften well when cooked and can be bitter, so peel it thickly.
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3. Place a damp towel underneath and grate the daikon radish. This is the key! Placing a damp towel underneath prevents the grater from slipping, ensuring safety.
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4. Transfer the grated daikon radish to a bowl. Add the sauce ingredients (Mirin (Sweet Rice Wine) 1.5 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Reduced-Salt Hondashi (Dashi Powder) 1 tsp) and mix thoroughly with the liquid to create the sauce. This is the key! The liquid from the grated daikon contains sweetness and nutrients, so don't discard it; use it all.
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5. Grate the Grated Fresh Ginger 15g and set aside in a separate dish.
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6. Add Salt 1/2 tsp to a plastic bag.
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7. Remove the skin from the 450g Chicken Thigh and cut it into bite-sized pieces along the grain. This is the key! Cutting the thigh meat in half along the grain and then into large bite-sized pieces makes it easier to flip in the pan.
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8. Place the cut chicken thigh pieces into the plastic bag and thoroughly rub the salt all over them. This is the key! If you add salt with the flour, the flour acts as a barrier and prevents the salt from seasoning the meat. Rub the salt in first.
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9. Add All-Purpose Flour 2 tbsp to the bag and lightly coat the chicken pieces. This is the key! Coating with flour helps the mizore sauce cling better and prevents the chicken from becoming tough during simmering.
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10. Heat oil in a frying pan and cook the chicken thigh pieces, from which excess flour has been dusted off, over low heat. This is the key! Cooking slowly over low heat prevents moisture loss, keeping the chicken from drying out, and ensures thick pieces of meat are cooked through.
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11. Once browned, flip the chicken thigh pieces and brown both sides. This is the key! Unlike potato starch, all-purpose flour is less sticky, making it easier to flip.
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12. Once nicely browned, turn off the heat and transfer the chicken thigh pieces to a tray or plate.
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13. Wipe away the excess oil remaining in the frying pan with a paper towel.
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14. Pour the prepared sauce into the frying pan and bring to a gentle simmer over low to medium heat, stirring occasionally.
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15. Once the sauce simmers, return the chicken thigh pieces to the pan and mix well to coat.
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16. Bring back to a simmer, then cover with a lid and cook for 3 minutes.
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17. After 3 minutes, remove the lid and check if the sauce has thickened.
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18. Add the grated Fresh Ginger and mix to combine. This is the key! Thoroughly reducing the sauce prevents the flavor from becoming diluted and concentrates the umami and nutrients.
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19. Taste and serve. It's ready!
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