Chicken and Daikon Nimono

Chicken and Daikon Nimono

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!

  2  people
Ready In min (Prep   + Cook 

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
Daikon 300g
Negi 1/2 stalk
Ginger roughly half a piece
Vegetable oil 1 Tbs
Dashi 2 cups
Sake 1/4 cup
Soy sauce 2.5 Tbsp
Sugar 2 Tbsp
Mirin 1 tsp

 

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.

Step 1

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.

Step 2

Add the daikon slices and cook on both sides until their colour starts to change.

Step 3

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.