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Simmered Chicken and Daikon.

Updated: Sep 30, 2021

simmered nimono dish with chicken and daikon mouli white radish and soy sauce sake mirin topped with chives by kurumicooks Japanese Asian and Fusion cooking for your kitchen

Now that autumn is here, it's time to start making some dishes for cooler darker, evenings - something warming and nutricious.

This week, I'm featuring simmered chicken and daikon (white radish/mouli.) As you may know, most kitchens in Japan lack an oven but gas or electric hobs are ubiquitous. So, cooking food in a pan, either by frying, deep frying or, in this case, simmering (known as "Nimono" in Japanese) are the standard techniques for preparing cooked food.

If I was preparing this dish in Japan, I would probably pre-cook the daikon as Japanese daikon tends be to a little tougher than the daikon you can find in the UK. But here, I cook both in the same pan from the get-go. Like many Japanese home cooked dishes, simmered chicken with daikon is the kind of recipe that varies from home to home and region to region.

The recipe features those stalwarts of Japanese seasoning - soy sauce, cooking sake and mirin. This recipe gives you a great start for the basic recipe - once you've mastered the basic approach, you can vary it until you find the right combination of flavours for you.


If you would like to try this recipe yourself, you can find the Youtube tutorial by clicking Simmered Chicken and Daikon or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX.


If you like the idea of "nimono" simmered dishes, why not try my Nikujaga recipe?.

 

Simmered Chicken and Daikon

ingredients:


(makes 2 servings)


300g boneless chicken thigh

300g daikon (white radish)

1 tbsp vegetable oil


1.5 tbsp cooking sake

1.5 tbsp soy sauce

1.5 tbsp mirin

100ml water

1 tbsp sugar

1/2 tsp Japanese stock granules

5 mm slice of ginger, peeled


some chopped chives for garnishing (optional)

 

how to:


peel the daikon and cut into 1 cm thick pieces


cut the chicken into bite sized pieces


heat the vegetable oil in a saucepan, add the chicken & daikon and stir for 1 min


add the water, the japanese stock granules, cooking sake, mirin, soy sauce, sugar and ginger to the saucepan, and simmer for 10 mins with a lid on over a medium heat


after 10 mins, remove the lid and simmer for a further 10-15 mins over a medium heat with the lid off. when the liquid has reduced by about 3/4, the dish is ready

serve with rice, salad & miso soup

 


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