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.
- 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.
- 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
Ann's Tips and Tricks
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