Steamed Chicken with Grated Apple-Daikon Oroshi
Oroshi-mushi is a classic Japanese steamed dish of fish or meat topped with daikon oroshi grated daikon. Daikon oroshi acts as a natural steamer, resulting in a tender, moist texture. Here, grated apple is mixed with daikon oroshi to add mildness and a hint of fruity aroma. This recipe achieves a steaming effect using just a frying pan.
Ingredients (Serves 2)
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boneless chicken thighs with skin on2, each about 340 g / 12 oz.
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salt and pepper
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lemon juice1 1/2 T
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apple, cored and peeled250 g / 9 oz.
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daikon, peeled250 g / 9 oz.
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sake2 T
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apple juice (from grated apple, Step 2)4 T
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grain or apple vinegar3 T
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Kikkoman Soy Sauce4 T
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honey3-4 T
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daikon sprouts for garnish
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Lightly season both sides of chicken thighs with salt and pepper. Set aside in refrigerator for 30 minutes. (1)
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2
Put lemon juice in a bowl and grate the apple into it. Mix well, then use a strainer to separate the juice and pulp, gently pressing out excess liquid. (2) Set aside the grated apple and its juice separately. Grate the daikon, strain, lightly squeeze out moisture and discard its juice. Combine the grated apple and daikon.
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3
Add the sake to a frying pan just large enough for the chicken thighs. Place the chicken in the pan skin side up. Spread the apple-daikon mix evenly on top of the chicken. (3)
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4
Heat over medium heat until liquid in pan starts to bubble. Reduce heat to low, maintaining a constant stream of tiny bubbles, then cover and cook for 15 to 17 minutes. When a skewer pierces through easily, thighs are cooked. Turn off heat, cover, and let it stand for 2 minutes. Remove thighs from the pan and spoon off the grated topping to set aside. (4) Keep the liquid in the pan. Cut chicken into bite-sized pieces, place on a serving plate and top with the set-aside apple-daikon mix.
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5
In a small pan, combine the apple juice from Step 2, vinegar, soy sauce and honey,* then bring to a boil. Add 100 ml / 3.5 oz. of the pan juice** from previous step. Bring to a boil (5) and spoon over the chicken. Garnish with daikon sprouts and serve with extra sauce on the side.
- *May adjust amounts accordingly, as taste varies depending on type of apple, vinegar and honey.
- **If amount is insufficient, use leftover apple juice and/or water to total 100 ml.
Recipe by Michiko Yamamoto
There are many apple varieties in Japan, including the Tsugaru and the Jonagold. This recipe uses the popular Japanese Fuji apple, which has a good balance of sweetness and acidity.
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