Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken and daikon nimono. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chicken and Daikon Nimono is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Chicken and Daikon Nimono is something which I have loved my entire life.
Nimono means simmered, boiled or stewed (niru) thing (mono). In this nimono dish, the chicken is first cooked skin-side down, generating a lot of oil. You can remove the excess oil with a paper towel if you like.
To begin with this particular recipe, we must prepare a few components. You can cook chicken and daikon nimono using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Daikon Nimono:
- Get 200 g chicken breast meat
- Take 300 g daikon(radish)
- Prepare 1 stalk medium size green onion(you can use 1/2 stalk negi)
- Prepare Ginger, roughly half a piece
- Prepare 1 tbsp. vegetable oil
- Get Seasoning
- Get 2 cups dashi broth
- Prepare 1/4 cup sake
- Take 2.5 tbsp soy sauce
- Make ready 2 tbsp sugar
- Prepare 1 tbsp mirin
Great recipe for Chicken and Daikon Nimono. Watch it from a Japanese cooking show last night, so I've decided to try it today since I have mostly all the ingredients. Nimono means simmered, boiled or stewed thing. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season.
Steps to make Chicken and Daikon Nimono:
- Cut the chicken into bite size pieces. Slice the ginger into thin size, cut the green onion into diagonal slices. Cut the daikon in half lengthwise and cut it into slices.
- Combine the seasoning ingredients in a bowl.
- Heat the vegetable oil in a pot. Lightly stir fry the green onions and ginger. Add the chicken and cook until it changes color.
- Add the daikon slices and cook on both sides.
- Pour the seasoning liquid and bring to a boil over high heat. Remove the surface scum and reduce the heat to low simmer. Cover with a lid and cook for another 20 minutes, then serve.
Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is. "Nimono" is a dish simmered in a dashi stock flavored with soy sauce, sake, mirin and sugar. . There are different stories about the name of furofuki. Enjoy furofuki while blowing on the hot, steaming daikon in the cold of winter. Trim excess fat off of the chicken, and cut into bite-sized pieces.
So that’s going to wrap this up with this special food chicken and daikon nimono recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
