Grated Daikon Radish and Stewed Chicken with Mentsuyu

1. 1

   Put the katakuriko, salt, and pepper in a plastic bag, slice the chicken on the diagonal into bite-sized pieces, then coat in the katakuriko.

2. 2

   Measure the mentsuyu.

3. 3

   Heat a frying pan, add the chicken pieces, making sure they don't overlap, and brown both sides.

4. 4

   Grate the daikon and ginger directly into the pan.

5. 5

   Add the mentsuyu along with the water, simmer for 2 to 3 minutes, and when chicken is well-coated, it's ready to be serve.

6. 6

   Transfer to a serving dish, then garnish with chopped green onions.

* Per serving · 4 servings · Values may vary.

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