A delightful recipe that's ready in minutes! Simply thinly slice seasonal daikon radish using a peeler and simmer it in a pot with chicken thighs and shimeji mushrooms. This comforting 'Thinly Sliced Daikon and Chicken Hot Pot' features a savory Japanese broth infused with yuzu pepper, perfect for warming up and using up plenty of daikon.
Ingredients
Main Ingredients (2 servings)
- Daikon Radish 400g (1/3 root)
- Shimeji Mushrooms 100g (1/2 bunch)
- Chicken Thigh 200g
- Green Onion 1/2 stalk
Seasonings
- [A] Cooking Sake (Rice Wine) 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Soy Sauce 1.5 tbsp
- [A] Dashi Powder 2 tsp
- [B] Yuzu Pepper 1 tsp
- Water 400ml
Steps
- Thinly slice Daikon Radish 400g (1/3 root) with a peeler and add to the pot. The peel is also edible and delicious, so we're using it here. You can omit the peel if preferred.
- Trim the tough ends off the Shimeji Mushrooms 100g (1/2 bunch), separate them into clumps, and add to the pot with the daikon. Mix them together.
- Cut the Chicken Thigh 200g into bite-sized pieces and place them on top of the daikon and mushrooms.
- Slice the Green Onion 1/2 stalk diagonally into large pieces and place them over the chicken.
- Add Water 400ml, Cooking Sake (Rice Wine) 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Soy Sauce 1.5 tbsp, Dashi Powder 2 tsp, and Yuzu Pepper 1 tsp to the pot. The slightly spicy flavor of yuzu pepper complements the daikon wonderfully, so be sure to add it!
- Cover the pot with a lid and bring to a boil over medium-high to high heat.
- Once boiling and steam starts to escape, reduce the heat to low or medium-low to prevent overflowing and simmer for about 8 minutes.
- The hot pot is ready when the chicken and vegetables are cooked through.
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