Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken and daikon nimono. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken and Daikon Nimono is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken and Daikon Nimono is something which I have loved my entire life.
Nimono means simmered (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. The daikon will absorb all of the chicken and seasoning juices for a superb umami taste!
To begin with this recipe, we have to first prepare a few components. You can have chicken and daikon nimono using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken and Daikon Nimono:
- Get 200 g chicken breast meat
- Prepare 300 g daikon(radish)
- Get 1 stalk medium size green onion(you can use 1/2 stalk negi)
- Get Ginger, roughly half a piece
- Make ready 1 tbsp. vegetable oil
- Make ready Seasoning
- Prepare 2 cups dashi broth
- Get 1/4 cup sake
- Prepare 2.5 tbsp soy sauce
- Make ready 2 tbsp sugar
- Make ready 1 tbsp mirin
It's a simple dish using fish, vegetables, or meat simmered in broth that is primarily used in home-style. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. It's a delicate and flavorful side dish. Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono, not just in restaurants, and bentos.
Instructions 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.
It's a delicate and flavorful side dish. Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono, not just in restaurants, and bentos. The recipe here is for a classic inaka nimono , a hearty, country-style stewed dish with daikon radish and carrot, two other vegetables that are in peak season in the autumn. The chicken wings already provide lots of umami, so I have only used a little instant dashi to enhance the soup. Delicious chicken wing cooked in a savory soy sauce broth with daikon, the slow cooker makes the meat simply fall off the bones.
So that’s going to wrap this up with this exceptional food chicken and daikon nimono recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
