Chicken Oroshi-ni Simmered with Grated Daikon
Oroshi-ni is a common Japanese dish made by adding grated daikon to a simmering sauce. The addition of the daikon allows the sauce to cling well, and adds a mild, refreshing taste to the dish.
Ingredients (Serves 2-3)
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Daikon, 300 g / 11 oz.
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Boneless chicken thighs with skin, 350 g / 12 oz.
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1 t Kikkoman Soy Sauce
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1 t sake
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1 T cornstarch
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1/2 t dried red chili pepper, chopped, seeds removed
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3 T Kikkoman Soy Sauce
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3 T Kikkoman Manjo Mirin
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2 t granulated sugar
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300 ml / 1 1/4 C dashi stock
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2-3 T vegetable or canola oil
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Chopped green onion for garnish
- * 1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Grate the daikon* and set aside in a strainer to drain for 5 minutes to make a total of 1 cup drained grated daikon (see photo).
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2
Remove fat from the chicken and cut into bite-sized pieces about 2.5 cm / 1 in. In a bowl, coat the meat with soy sauce and sake and leave for 5 minutes, then sprinkle with the cornstarch.
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3
Place the simmering sauce ingredients in a saucepan and heat over medium heat. Just before coming to a boil, reduce heat to low and maintain a constant simmer.
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4
Add the oil to a frying pan and heat over medium heat. Add the chicken and cook both sides until done. Take out the chicken pieces and place into the simmering sauce, then bring to a boil over medium heat.
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5
Add the grated daikon to the saucepan and heat for about 1 minute or until the sauce warms, then turn off the heat.
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6
Place the chicken on a serving dish and spoon the sauce over it. Garnish with chopped green onion.
- * The daikon in this recipe is grated using a Japanese grater. Please see Fundamentals 101 article to read about grating.
Recipe by Kikkoman Corporation
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