Chicken Nanban with Grated Daikon Radish
Chicken Nanban with Grated Daikon Radish

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken nanban with grated daikon radish. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Nanban with Grated Daikon Radish is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken Nanban with Grated Daikon Radish is something that I’ve loved my entire life.

Daikon oroshi means grated daikon radish in Japanese. This traditional, white snow-like condiment enhances dishes, like fish, udon, and soba noodles, and also has beneficial health Daikon oroshi means grated daikon radish in Japanese. It has a refreshing spicy taste along with a mild sweetness.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken nanban with grated daikon radish using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Nanban with Grated Daikon Radish:
  1. Prepare 400 grams Chicken breasts
  2. Make ready 1 dash Salt
  3. Take 1 small Onion
  4. Take 1 medium Tomato
  5. Take 13 cm Daikon radish
  6. Make ready 7 Shiso leaves
  7. Prepare 150 ml Japanese dashi stock
  8. Take 4 tbsp Vinegar
  9. Make ready 3 tbsp Sugar
  10. Get 4 tbsp Soy sauce
  11. Take 1 Cake flour
  12. Prepare 1 Vegetable oil

I've been munching on it ever since. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. You have most likely tasted daikon where it is grated finely and served as an accompaniment to tempura. It's refreshingly crunchy when eaten fresh and raw, yet sweet and tender when enjoyed in.

Steps to make Chicken Nanban with Grated Daikon Radish:
  1. Cut the chicken diagonally into 5 mm thick bite-sized pieces, and sprinkle with a little bit of salt. Cut the onion in half lengthwise, and thinly slice it. Peel the skin off the daikon radish, and grate. Cut the tomato into pieces. Julienne the shiso leaves.
  2. Mix the dashi stock, vinegar, sugar, soy sauce, and onion, and microwave for about 1 minute. Mix well, and set aside (this is the sauce).
  3. Heat a small amount of vegetable oil in a frying pan. Thinly coat the Step 1 chicken with flour, and fry until golden brown. Please make sure you cook through the chicken.
  4. When the Step 3 chicken is cooked, marinate in the Step 2 sauce. Leave the marinade in the fridge for at least 2 hours. Squeeze out the liquid from the grated daikon radish and add to the marinade right before eating. Mix briefly, top with the tomato and shiso leaves, and enjoy.
  5. Please stir the marinade several times from the bottom halfway through. It will help the flavour penetrate the meat evenly.

Daikon radish is most often eaten raw in the USA, but in Japan it's used in stews and soups. It becomes sweetly delicious when cooked. Bring the chicken, sake, mirin, soy sauce, sugar, and water to a boil in a medium saucepan. Reduce to a simmer and add the daikon. Daikon radishes are a Japanese member of the Brassica family.

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