Simmered Chicken with Daikon Radish - Cook For Your Life- anti-cancer recipes

Simmered Chicken With Daikon Radish

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This 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...


  • 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 (optional, see Chef Tips)
  • 1 tablespoon toasted sesame seeds (optional)

Nutrition Facts


573 cals


31 g

Saturated Fat

8 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

13 g


11 g


4 g


2 g


42 g


680 mg


  1. 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.
  2. 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

If you are experiencing diarrhea, omit the green onion and sesame seeds, and serve with white rice (not brown rice).

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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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