Steps

1. Cut 15g ginger into julienne strips.
   🕒 02:11
2. Peel 400g daikon radish.
   🕒 02:21
3. Halve the peeled daikon radish lengthwise, then cut into 1cm-wide pieces.
   🕒 02:49
4. Keeping the skin on, cut 350g chicken thighs in half through the middle, then slice into bite-sized pieces.
   🕒 03:17
5. Heat 1 tbsp vegetable oil in a frying pan over medium heat.
   🕒 04:19
6. Place the chicken thighs skin-side down in the pan and cook until golden brown. [Chef's Tip!] Sautéing the chicken before simmering allows its fat to infuse into the daikon more easily and enhances the aroma.
   🕒 04:26
7. Once the chicken is browned and has rendered some fat, add the julienned ginger and stir-fry until fragrant.
   🕒 05:32
8. Push the chicken and ginger to one side of the pan, add the daikon radish to the empty space, and stir-fry, coating it with the chicken fat.
   🕒 05:48
9. Increase the heat, add 3 tbsp sake, 2 tbsp soy sauce, 3 tbsp Mirin (Sweet Rice Wine), 1½ tbsp Kore! Uma!! Tsuyu, and 1½ tbsp vinegar, and bring to a boil.
   🕒 06:38
10. Arrange the daikon radish at the bottom of the pan so it's submerged in the liquid, then place the chicken on top. [Chef's Tip!] Placing the daikon at the bottom and chicken on top allows the chicken's umami to thoroughly infuse into the daikon.
    🕒 07:22
11. Cover and simmer over low heat for 1 hour. Check the liquid level every 20 minutes to prevent it from reducing too much, and add water if necessary.
    🕒 07:51
12. After simmering for 1 hour, remove the lid, increase the heat, and reduce the sauce while spooning it over the ingredients.
    🕒 09:12
13. Continue to reduce until the sauce coats everything and thickens, then turn off the heat.
    🕒 10:31