Simmered Chicken and Daikon Radish (Low Sodium)

Simmered Chicken and Daikon Radish (Low Sodium)

Small-cut ingredients soak up this ginger-accented, low sodium yet deep flavor.

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

300 g (10.6 oz.)

chicken thigh

1 (250 g / 8.8 oz.)

julienned ginger

5 g (0.2 oz.)



200 ml (6.8 fl. oz.)



  1. Peel then randomly cut up the daikon radish into small pieces. Chop the chicken into small bite-size pieces.
  2. Place (1) and the ginger into a pot, add in (A) and turn the heat to medium. Once boiling, remove any scum that forms. Cover with a drop-lid*, turn the heat to medium-high and simmer for 10 minutes. Add (B), turn the heat to medium and simmer for an additional 10 minutes or so.

    • A drop-lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.

Cooking Basics

Daikon radish - random cut

Peel the daikon radish and cut in half lengthwise, or cut into quarters lengthwise if large. From the edge, cut up irregularly into bite-size pieces.

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.


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