Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce

1. 1

   Slice open the thick parts of the chicken so that it's an even thickness all over.

2. 2

   Put shallow cuts in a crisscross pattern on the meat side of the chicken.

3. 3

   Season with salt and pepper and leave for 3 minutes or so.

4. 4

   Grate the daikon radish and drain in a sieve.

5. 5

   Blanch the mitsuba briefly in boiling water and refresh in cold water; squeeze out well and cut into 2 cm long pieces.

6. 6

   Remove the peel of the yuzu thinly, and julienne.

7. 7

   Mix the yuzu juice and soy sauce together to make ponzu sauce.

8. 8

   Line a steamer with a kitchen parchment paper and bring to a boil over high heat.

9. 9

   Add the chicken and steam for about 15 minutes.

10. 10

    Remove from the steamer and let cool.

11. 11

    Slice the chicken into 1cm wide pieces and put on a serving plate.

12. 12

    Top with the grated daikon radish, mitsuba and julienned yuzu peel.

13. 13

    Serve with the ponzu sauce.

14. 14

    Bon appetit!

* Per serving · 4 servings · Values may vary.

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