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1
Slice into the sinews of the of the chicken, and make small cuts on the meat where it's thick so that it will cook through evenly.
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2
Bring it to room temperature.
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3
Remove the stem of the eggplant, cut into 1 cm thick round slices, and soak in water to remove the bitterness.
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4
Rip the lettuce into pieces by hand, and soak in water to make it crisp up.
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5
Cut the green onions into small round slices.
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6
Grate the daikon radish, transfer into a sieve to drain the excess water.
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7
It's easier to grate the daikon radish when you cut it lengthwise first.
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8
Heat up a frying pan, and fry the skin side first for 8 minutes over low heat.
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9
Flip, and fry for 2 minutes.
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10
When the chicken is cooked, fry the eggplant in the chicken fat until golden brown.
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11
In the mean time, slice the chicken, and serve on a plate.
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12
It works better when you place the skin side down to cut.
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13
Serve beside the chicken.
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14
Put a lot of grated daikon radish, yakiniku sauce, and green onions, then you're done!
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15
Garnish with a generous amount of green onions, and it's ready to be served!
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16
You can use a store-bought yakiniku sauce, but the homemade oneis delicious.
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17
All you need to do is add all the ingredients into a pot and lightly simmer.
