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1
Cut the daikon radish into 3 cm thick slices, peel the skin, round the edges, and cut a cross cut into the tops and bottoms.
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2
Place the daikon radish into a large pot with plenty of water, and boil until the daikon softens.
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3
Cut the chicken into large bite-sized chunks, rub in salt and 1 tablespoon sake (not listed), and let sit for a while.
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4
Coat the chicken in katakuriko.
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5
Heat a Teflon frying pan (oil the pan if you're using a normal pan, place the chicken into the pan skin-side down, and cook until slightly browned.
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6
Flip the chicken over, cover with a lid if you have one, cook through over a medium heat, cooking until browned like the skin side.
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7
Discard the daikon radish broth.
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8
Return the daikon radish to the pot, add in the chicken from Step 3 along with 200 ml water and 300 ml cooking sake, and stew over low heat for about 10 minutes.
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9
Add in the sugar, soy sauce, oyster sauce, mirin, and star anise.
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10
Stew on a low heat for 5-10 minutes, flip the chicken and daikon radish over, stew for an additional 5-10 minutes, and it is done.
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11
If you have extra time, let cool after Step 5.
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12
You can just let it sit in the pot covered with a lid, and heat it up again right before eating to allow the flavor to soak in more fully.
