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. The daikon will absorb all of the chicken and seasoning’s juices for a superb umami taste!
This dish is quick and easy, so I recommend it for days when you need to get a delicious meal on the table fast!
|Boneless chicken thigh meat||200g|
|Ginger||roughly half a piece|
|Vegetable oil||1 Tbs|
|Soy sauce||2.5 Tbsp|
Pierce the chicken a few times on the skin side with a fork, and cut into bite-sized pieces.
Julienne the ginger into short strips and cut the negi into thick diagonal slices.
Cut the daikon in half lengthwise, then cut into half-moon shaped slices.
Combine the seasoning ingredients in a bowl.
Heat the vegetable oil in a pan or pot, then add the negi and ginger and lightly stir-fry. Add the chicken and cook until it changes colour.
Add the daikon slices and cook on both sides until their colour starts to change.
Pour in the seasoning liquid and bring to a boil over high heat. Remove the surface scum and reduce heat to a low simmer. Cover with a lid and cook for another 20 minutes, then serve.