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braised chicken & japanese radish
- Serves: 2
- Calories: 273 kcal
- Total Time: 30 m
- Prep: 5 m
- Cook: 25 m
- Japanese: Tori to daikon no nimono
- metric
- u.s.
ingredients:
- 200 g chicken breast
- 200 g japanese radish (daikon)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 200 ml water
- 2 teaspoons olive oil
step 1:
Cut the chicken into bite-size pieces. Peel the Japanese radish and cut into 1 cm. wide slices. Cut them into 4 quarters.
step 2:
Heat the olive oil in a pot. Add the chicken and sear for 1 minute.
step 3:
Add the water, Japanese radish (daikon), sugar and soy sauce. Cover and simmer for about 20 minutes on medium-low heat.
comment:
The chicken stock soaks into the Japanese radish (daikon) and makes it very soft and delicious.
Int'l. recipes with a Japanese twist
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