Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken and daikon nimono. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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.
Chicken and Daikon Nimono is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken and Daikon Nimono is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Take 200 g chicken breast meat
- Get 300 g daikon(radish)
- Prepare 1 stalk medium size green onion(you can use 1/2 stalk negi)
- Take Ginger, roughly half a piece
- Take 1 tbsp. vegetable oil
- Take Seasoning
- Take 2 cups dashi broth
- Get 1/4 cup sake
- Get 2.5 tbsp soy sauce
- Take 2 tbsp sugar
- Take 1 tbsp mirin
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.
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.
Heat the vegetable oil in a pot. Lightly stir fry the green onions and ginger. Nimono is a famous cooking technique in Japan. It's a simple dish using fish, vegetables, or meat simmered in broth that is primarily used in home-style cooking. Chicken and Daikon Nimono Nimono means simmered, boiled or stewed (niru) thing (mono).
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