Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish

1. 1

   Diagonally cut the chicken into bite sized pieces.

2. 2

   Coat with katakuriko in a plastic bag.

3. 3

   Shake off the excess.

4. 4

   Put the ponzu sauce, water, yuzu pepper and grated daikon radish in a pot and bring to a boil.

5. 5

   Add a few chicken pieces in a single layer to the pot.

6. 6

   When they're cooked, take them out, and put in another batch (if you crowd the pot, the meat will get tough.)

7. 7

   Great piping hot, or chilled until ice cold in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.