Steps

1. In a bowl, combine Cooking Sake (Rice Wine) 3 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Soy Sauce 1 tbsp, Hondashi (Bonito Granules) 1 tsp, MSG (Umami Seasoning) pinch, and Grated Ginger 10g. Mix well.
   🕒 00:16
2. Peel the skin off the Daikon Radish 300g, removing a thick layer until the fibrous texture changes. **Key Tip:** When cooking in stews, peeling down to the fibrous parts helps it soften and absorb flavors better.
   🕒 01:08
3. Grate the daikon radish. Use all the juice as well; leave it as is.
   🕒 02:10
4. Remove excess fat, blood spots, cartilage, and tendons from the Chicken Thigh 1 piece (330g). **Key Tip:** Genuine bone fragments can sometimes be mixed with cartilage, so always check by touch and remove them.
   🕒 02:28
5. Make several small cuts in the tendons of the chicken with the tip of your knife. **Key Tip:** Cutting the tendons significantly improves the texture.
   🕒 02:54
6. Thoroughly pat dry the surface of the chicken with paper towels. **Key Tip:** The oxidized moisture on the surface of chicken can cause odor, so drying it helps reduce that.
   🕒 03:08
7. Cut the chicken into 8 equal pieces and season generously with salt on both sides. **Key Tip:** Cutting ingredients into uniform sizes ensures even cooking. Also, season with salt generously so the flavor isn't diluted by the flour added later.
   🕒 03:27
8. Place All-Purpose Flour 2 tbsp into a plastic bag, add the cut chicken pieces, and shake the bag to coat the chicken evenly. **Key Tip:** Coating with flour and then pan-frying results in a crispy exterior and a juicy interior.
   🕒 04:20
9. Add a generous amount of vegetable oil to a cold frying pan. Place the floured chicken pieces skin-side down. If any part of the skin is not coated with flour, re-flour it, dust off any excess, and then place it back in the pan. **Key Tip:** The basic technique is to coat generously with flour and then tap off any excess.
   🕒 04:51
10. Place the frying pan over low heat and cook, allowing the moisture from the skin to evaporate. Once you hear sizzling, pan-fry for 4 minutes. **Key Tip:** To prevent the skin from curling, hold it down with tongs or chopsticks while cooking for a beautiful finish.
    🕒 05:17
11. Flip the chicken and cook for another 2 minutes, or until cooked through.
    🕒 05:42
12. Transfer the chicken to a rack set over a baking sheet. Wipe out the oil remaining in the frying pan.
    🕒 05:55
13. Add the grated daikon radish, along with its juice, to the frying pan and heat over medium heat. **Key Tip:** By simmering the daikon juice until the water evaporates and the flavor concentrates, the sauce will be richer and less diluted.
    🕒 06:14
14. Once the daikon juice has concentrated, add the prepared [A] Seasoning Mix and bring to a boil again.
    🕒 06:42
15. Once boiling, return the pan-fried chicken to the frying pan and simmer over medium heat. Spoon the grated daikon mixture over the chicken and coat evenly. **Key Tip:** Simmering over low heat for a long time can make the chicken mushy. Instead, finish it quickly over medium heat, reduce the sauce, and coat the chicken thoroughly.
    🕒 06:52
16. Once the sauce has thickened and reduced, it's ready. Serve on plates.
    🕒 07:19