Slice open the thick parts of the chicken so that it's an even thickness all over. Put shallow cuts in a crisscross pattern on the meat side of the chicken. Season with salt and pepper and leave for 3 minutes or so.
Grate the daikon radish and drain in a sieve. Blanch the mitsuba briefly in boiling water and refresh in cold water; squeeze out well and cut into 2 cm long pieces.
Remove the peel of the yuzu thinly, and julienne. Mix the yuzu juice and soy sauce together to make ponzu sauce.
Line a steamer with a kitchen parchment paper and bring to a boil over high heat. Add the chicken and steam for about 15 minutes. Remove from the steamer and let cool.
Slice the chicken into 1cm wide pieces and put on a serving plate. Top with the grated daikon radish, mitsuba and julienned yuzu peel.
Serve with the ponzu sauce. Bon appetit!
Story Behind this Recipe
My husband was suffering from the after-effects of too many year-end parties. I wanted to give him his favorite chicken as a light dish that wouldn't sit heavily in his stomach, so I tried serving it with fragrant grated daikon radish and ponzu sauce. He ate it up happily! Now its well on its way to becoming a family favorite.
To steam the chicken in the microwave, put the pre-seasoned chicken in the heatproof container and cover loosely with plastic wrap; microwave for 6 minutes at 600 W. To prevent the chicken from getting tough, leave it to cool with the plastic wrap on.