Chicken Thigh and Daikon Radish Simmered in Butter-Soy Sauce

 

[Ingredients] (Serves 2)

Daikon radish: 10–12 cm

Chicken thigh: 1 piece

Salt and pepper: A pinch

Daikon radish greens: As desired

Dashi (Japanese soup stock): 200 ml

Sake: 1 tbsp

Soy sauce: 1 tbsp

Mirin: 1 tbsp

Sugar: 1 tsp

Salad oil: As needed

Butter: 10 g

[Preparation]

1. Peel the daikon radish and cut it into bite-sized, irregularly shaped pieces (*rangiri*). Cut the chicken thigh into bite-sized pieces and season with salt and pepper.

2. Wash the daikon radish greens thoroughly, blanch them in boiling water, then transfer to cold water. Once cooled, squeeze out the excess water and cut into 1 cm-wide strips.

[Instructions]

1. Lightly coat a frying pan with salad oil. Add the chicken thighs and cook until both sides are browned, then remove from the pan and set aside.

2. In the same pan, add the daikon radish and the dashi stock. Once it comes to a boil, add the [Seasonings] and return the chicken thighs to the pan. Simmer over medium-low heat, stirring occasionally, until the liquid has reduced.

3. Finally, add the butter and stir until everything is well-coated. Transfer to a serving dish and sprinkle with the daikon radish greens.

If you do not have daikon radish greens, you can substitute them with turnip greens, komatsuna (Japanese mustard spinach), or similar greens.