Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken and daikon nimono. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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!
Chicken and Daikon Nimono is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken and Daikon Nimono is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook chicken and daikon nimono using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Daikon Nimono:
- Get 200 g chicken breast meat
- Prepare 300 g daikon(radish)
- Take 1 stalk medium size green onion(you can use 1/2 stalk negi)
- Get Ginger, roughly half a piece
- Get 1 tbsp. vegetable oil
- Prepare Seasoning
- Take 2 cups dashi broth
- Take 1/4 cup sake
- Make ready 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 is going to wrap this up for this special food chicken and daikon nimono recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
