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Simmered Chicken with Daikon Radish

Name: Simmered Chicken with Daikon Radish
Prep time: 20

(18 votes, average: 3.67 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This Simmered Chicken with Daikon Radish is a truly simple, nourishing chicken dish and is quintessential Japanese comfort food. It’s perfect to eat on days when you feel tired and run down, especially during... chemo.

Daikon radish is most often eaten raw in the USA, but in Japan it’s used in stews and soups. It becomes sweetly delicious when cooked.

1 pound chicken drumsticks and thighs, skinned
1 cup sake or dry sherry
¼ cup mirin
2 tablespoons soy sauce
1 teaspoon sugar
1 cup water
1 small daikon radish, about 1 pound, peeled and cut into 1-inch rounds
1 stalk green onion, thinly sliced
1 tablespoon toasted sesame seeds

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Nutrition Facts

Calories

573 cals

Fat

31 g

Saturated Fat

8 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

13 g

Carbohydrates

11 g

Sugar

4 g

Fiber

2 g

Protein

42 g

Sodium

680 mg

Directions

Bring the chicken, sake, mirin, soy sauce, sugar, and water to a boil in a medium saucepan. Reduce to a simmer and add the daikon. Add water as needed to completely submerge the chicken and daikon. Cover and simmer for 45 minutes to 1 hour, or until the daikon is brown and tender and the chicken is falling off the bone.
Carefully divide the chicken and daikon pieces into serving bowls with a little broth. Top with green onions and some sesame seeds. Eat immediately. Serve with Basic Brown Rice.

Chef Tips

Daikon radish is a long, fat, white root shaped like a giant white carrot. Be careful not to mistakenly buy a parsnip. Daikon is great roasted in the oven, or grated into salads and stir-fries. It keeps well in the fridge, but unless you eat daikon every day, buy the smaller medium sized roots. Mirin can be found in the Asian section of most grocery stores, or in the macrobiotic section of a local health food store

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.