Ground Chicken with Daikon Radish

Ground Chicken with Daikon Radish

Juicy daikon radish topped with savory ground chicken.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

8 cm (3 in.)

100 g (3.5 oz)


400 ml (13.5 fl. oz.)



  1. Cut the 8 cm (3 in.) piece of daikon radish in half to prepare two 4 cm (1.5 in.) thick rounds, peel these and cut a cross into the bottom of each. Place the daikon radish rounds into a pot, pour in (A), cover with a drop lid* and simmer over low heat for about 15 minutes.
    •  A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be equally distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
  2. Finely chop up the daikon radish leaves into 5 mm (0.2 in.) wide pieces.
  3. Place the ginger and ground meat into a small pot, add in (B) and mix together well. Turn the heat to medium and mix while cooking until the meat breaks apart to become crumbly. Add in (2) as well and turn off the heat once the leaves are softenend.
  4. Place (1) into a shallow bowl, top with (3) and cover with the cooking liquids.

Cooking Basics

Daikon radish - thickly peeling the skin

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended. The peeled skin can be used for "kinpira", a Japanese sauteed and simmered dish flavored with soy sauce, mirin and sugar.

Daikon radish - chateau cut

For simmered dishes such as broiled daikon or oden (a Japanese dish containing all kinds of ingredients cooked in broth and seasoned with soy sauce), the corners should be chamfered to prevent them from splitting. The aim is to take a knife and trim off the straight edges.

Daikon radish - making a cross cut

Make a cross-cut into the back side of a round-cut daikon with a knife for faster cooking and better absorption of flavors. The cut depth should be about 1/3 to 1/2 of the round-cut thickness.


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