Tart Vinegar Sauce Chicken Simmered with Grated Daikon Recipe

Name: Tart Vinegar Sauce Chicken Simmered with Grated Daikon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chicken thigh meat; 1 generous amount Chopped green onions; 20 ml Sake (for pre-seasoning); 250 grams Grated daikon radish; 50 ml Grain vinegar; 50 ml Water; 1/2 tbsp Sugar; 2 tbsp Mirin; 2 tbsp Soy sauce; 1/2 tbsp Oyster sauce; 1 dash Salt

Servings: persons

2 Chicken thigh meat
1 generous amount Chopped green onions
20 ml Sake (for pre-seasoning)
250 grams Grated daikon radish
50 ml Grain vinegar
50 ml Water
1/2 tbsp Sugar
2 tbsp Mirin
2 tbsp Soy sauce
1/2 tbsp Oyster sauce
1 dash Salt

1
Remove the white fat from the chicken and pierce the skin with a fork all over.
2
Sprinkle the sake and chill in the fridge for 20-30 minutes to season.
3
Grate the daikon and combine the ingredients.
4
Pat dry the chicken with paper towels, then sprinkle on a little salt.
5
Pan fry skin side down and cook both sides until browned.
6
Pour in the Step 1 sauce with the grated daikon, cover with a drop lid/otoshibuta and cook over low-medium heat until the chicken has cooked through and become tender.
7
Cut the chicken, transfer to serving plates, and pour the leftover sauce on top.
8
Enjoy with a generous topping of chopped green onion.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Chicken thigh meat, 1 generous amount Chopped green onions, 20 ml Sake (for pre-seasoning), 250 grams Grated daikon radish, and more.

Yes, Tart Vinegar Sauce Chicken Simmered with Grated Daikon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tart Vinegar Sauce Chicken Simmered with Grated Daikon

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