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Simmered chicken and daikon

Prep Time:

20 Minutes

Cook Time:

25 Minutes


2 Servings



About the Recipe

"Nimono" refers to the cooking technique of simmering meats and vegetables in a stock so that the food absorbs the flavours of the stock. Nimono dishes in Japan are one of the most varied forms of cooking with family recipes being handed down the generations. This recipe is a simple nimono using chicken and daikon. I would cook this longer in Japan as the flesh of Japanese daikon tends to be harder and less absorbent than its European equivalent, mouli - the trick to this dish is to time the simmering so that the chicken and daikon absorb lots of flavour but the daikon is still a little firm when you present it to your diners.


300g boneless chicken thigh

300g daikon

1 tbsp veg 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 a garnish (optional)


peel the daikon and cut into 1 cm thick pieces

cut the chicken into bite sized pieces

heat the veg 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 Japanese rice, salad and perhaps some miso soup

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