Steps

1. Cut 1 Chicken Thigh (300g) into bite-sized pieces.
   🕒 00:46
2. Season the cut chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt, then rub and let it sit for about 10 minutes.
   🕒 00:58
3. Peel and grate 300g Daikon Radish.
   🕒 01:06
4. Lightly squeeze out the excess water from the grated daikon radish.
   🕒 01:18
5. Thinly slice the peeled daikon radish skin so it cooks easily.
   🕒 01:22
6. Slice 1/2 Green Onion (50g) diagonally into large rounds.
   🕒 01:29
7. Cut 150g Grilled Tofu into about 6 equal, easy-to-eat pieces. (Key Tip!) Grilled tofu holds its shape well and offers a satisfying texture.
   🕒 01:37
8. Line the bottom of the pot with the thinly sliced daikon radish skin.
   🕒 01:54
9. Arrange the grilled tofu and the seasoned chicken evenly in the pot.
   🕒 01:58
10. Add 400ml Water, 1 tsp Dashi Granules, 1 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), and 2.5 tbsp Soy Sauce to the pot with the ingredients.
    🕒 02:03
11. Bring the pot to a boil over medium-high heat.
    🕒 02:18
12. Once boiling, skim off any scum that rises to the surface.
    🕒 02:30
13. Place the sliced green onions on top of the pot after removing the scum, and cover with a lid.
    🕒 02:38
14. Reduce heat to medium and simmer for another 4-5 minutes. (Key Tip!) By adding ingredients to cold water and simmering slowly, the chicken becomes tender and plump, and its flavor melds into the broth.
    🕒 02:45
15. Once the tofu is heated through and the chicken is cooked, add the drained grated daikon radish and 1/2 tbsp Soy Sauce.
    🕒 03:04
16. Gently mix to incorporate the soy sauce flavor and ensure the grated daikon radish is evenly distributed.
    🕒 03:15
17. Cover with the lid again and heat for 1-2 minutes until it comes to a gentle boil. Once the grated daikon radish is warmed through, it's ready. Enjoy!
    🕒 03:20