Steps

1. Peel and grate 300g of Daikon Radish.
   🕒 00:37
2. Divide the grated daikon into two portions. Set aside one portion for the "Mizore Sauce" (grated daikon sauce).
   🕒 00:48
3. To the portion for the Mizore Sauce, add 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tsp Sugar, and 1/3 tsp Dashi Powder and mix well.
   🕒 00:52
4. Firmly squeeze out the water from the other half of the grated daikon by hand.
   🕒 01:04
5. Remove the skin from 1 small piece (250g) of Chicken Breast, slice it into two thinner pieces, then finely chop into 1cm cubes. Mince by chopping with a knife. (Key Tip! Chopping the chicken skin along with the meat adds more umami. Discard if you dislike the texture.)
   🕒 01:11
6. Add the squeezed daikon and the minced chicken to a bowl.
   🕒 01:43
7. Add 1 tbsp Cooking Sake (Rice Wine), 1/4 tsp Salt, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 2 tbsp Potato Starch. Mix and knead until sticky.
   🕒 01:48
8. Heat Vegetable Oil in a frying pan over medium heat.
   🕒 02:05
9. Drop spoonfuls of the chicken mixture into the heated pan and shape them into round patties.
   🕒 02:16
10. Gently press down on the patties to flatten them into round shapes.
    🕒 02:25
11. Once browned and firm on one side, flip them over, cover with a lid, and steam for 2 minutes over medium heat.
    🕒 02:38
12. Once the chicken is cooked through, wipe away any excess oil with a paper towel.
    🕒 03:02
13. Pour the daikon mixture reserved for the Mizore Sauce into the frying pan and bring to a boil over medium-high heat.
    🕒 03:08
14. Once it starts to bubble, simmer until the moisture evaporates and the sauce thickens.
    🕒 03:23
15. Plate the chicken and daikon patties, then drizzle the remaining Mizore Sauce from the pan over the top.
    🕒 03:37
16. Garnish with chopped green onions if desired before serving.
    🕒 03:49