Steps

1. Peel and cut 250g Daikon Radish into bite-sized irregular chunks.
   🕒 00:53
2. Place the radish in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 4 minutes.
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3. Drain the microwaved radish using a colander.
   🕒 01:10
4. Trim excess sinew from 1 small Chicken Thigh (200g) and cut into bite-sized pieces.
   🕒 01:16
5. Sprinkle a pinch of Salt on the chicken.
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6. Place 3 tbsp Potato Starch, the microwaved radish, and chicken thighs into a cooking bag. Close the bag and shake to coat everything evenly with potato starch.
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7. Heat a generous amount of oil in a frying pan over medium heat.
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8. Once the pan is hot, arrange the chicken pieces skin-side down, and then place the radish pieces on the remaining surfaces.
   🕒 01:53
9. Once the bottom side is browned, flip the pieces and cook for approximately 6-8 minutes until all sides are browned and the chicken is cooked through.
   🕒 02:07
10. Once cooked, remove the chicken and radish, and drain off excess oil. (Key Tip: Radishes take longer to cook than chicken, so remove the chicken first, followed by the radish after a short delay, for optimal results.)
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11. Wash the frying pan to remove any oil residue.
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12. In the cleaned frying pan, combine 100ml Water, 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, and 1/2 tsp Dashi Powder. Heat over the stove, stirring to dissolve the sugar and dashi powder.
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13. Pour the warmed sauce over the drained chicken and radish arranged on a plate.
    🕒 03:18
14. Garnish with chopped green onions, if desired, before serving.
    🕒 03:33