Vinegared Chicken and Vegetables (Namasu)

Vinegared Chicken and Vegetables (Namasu)

A mixture of finely sliced chicken tenders and colorful vegetables.

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 pieces

5 cm (2 in.) portion


1 & 1/2 Tbsp

1 tsp


  1. Remove tendons from the chicken tenders, cover with the cooking sake, and place into a lidded heat-safe container. Heat in a microwave (600 W) for 2 minutes and then tear up into thin strips.
  2. Thinly julienne the daikon radish and bell peppers, lightly sprinkle on some salt (extra) and once softened, squeeze out excess moisture.
  3. Mix together (A) in a bowl, add in (1) and (2) and dress these ingredients.

Cooking Basics

Daikon radish - matchstick juliennes

Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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