Steps

1. Peel and grate 150g of Daikon Radish.
   🕒 00:36
2. Squeeze the grated daikon radish to remove some moisture, leaving it slightly damp. (Key tip!) Squeezing too much will result in a dry texture.
   🕒 00:49
3. In a bowl, combine 2 tbsp of Radish Juice, 1 tbsp of Mirin (Sweet Rice Wine), 2 tsp of Soy Sauce, and 2 tsp of Sugar.
   🕒 01:00
4. In a separate bowl, add 200g of Ground Chicken, a pinch of Salt, and a pinch of Pepper. Mix well until it becomes sticky.
   🕒 01:11
5. To the bowl with the ground chicken, add 1 Egg, 2 tbsp of Potato Starch, and the squeezed grated daikon radish. Whisk the egg and mix everything evenly.
   🕒 01:25
6. Heat oil in a frying pan over medium heat.
   🕒 01:38
7. Once the pan is hot, pour the mixture in and spread it into a flat circle about 22-24cm in diameter. Cover with a lid and steam-fry over medium heat for 2 minutes.
   🕒 01:50
8. Flip the mixture using a spatula. Cover again and steam-fry over medium heat for another 2 minutes. (Key tip!) Cook thoroughly until golden brown and cooked through.
   🕒 02:10
9. Turn off the heat and cut into bite-sized pieces with a spatula.
   🕒 02:39
10. Mix the sauce ingredients (prepared in step 3) well and pour over the cut chicken and radish.
    🕒 02:52
11. Heat over medium to high heat, stirring to coat everything evenly with the sauce as the liquid reduces.
    🕒 03:01
12. Once the liquid has reduced and the sauce is coating everything, transfer to a plate. Sprinkle generously with Chopped Green Onion in the center and serve.
    🕒 03:18