Chicken thigh and radish simmered in butter and soy sauce

 

[Ingredients for 2 people]

- 10-12cm Daikon radish

- 1 chicken thigh

- A pinch of salt and pepper

- Daikon radish leaves, to taste

- 200ml dashi stock

- Salad oil, to taste

- 10g butter

<Seasonings>

- 1 tablespoon sake

- 1 tablespoon soy sauce

- 1 tablespoon mirin

- 1 teaspoon sugar

[Preparation]

- Peel the daikon radish and cut it into bite-sized pieces. Cut the chicken thigh into bite-sized pieces and season with salt and pepper.

Wash the daikon radish leaves thoroughly, boil them in hot water, then drain. Once cooled, squeeze out the water and cut into 1cm pieces.

[Recipe]

1. Lightly oil a frying pan and cook the chicken thighs until golden brown on both sides. Remove from the frying pan.

2. Add the daikon radish and dashi stock to the frying pan in (1) and once it comes to a boil, add the seasoning ingredients and chicken thighs back in and simmer over low to medium heat, stirring occasionally, until the liquid has reduced.

3. Finally, add the butter and once it is thoroughly coated, transfer to a serving dish and sprinkle with daikon radish leaves.

If you don't have daikon radish leaves, you can use turnip leaves or komatsuna instead.