Cut the chicken diagonally into 5 mm thick bite-sized pieces, and sprinkle with a little bit of salt. Cut the onion in half lengthwise, and thinly slice it. Peel the skin off the daikon radish, and grate. Cut the tomato into pieces. Julienne the shiso leaves.
Mix the dashi stock, vinegar, sugar, soy sauce, and onion, and microwave for about 1 minute. Mix well, and set aside (this is the sauce).
Heat a small amount of vegetable oil in a frying pan. Thinly coat the Step 1 chicken with flour, and fry until golden brown. Please make sure you cook through the chicken.
When the Step 3 chicken is cooked, marinate in the Step 2 sauce. Leave the marinade in the fridge for at least 2 hours. Squeeze out the liquid from the grated daikon radish and add to the marinade right before eating. Mix briefly, top with the tomato and shiso leaves, and enjoy.
Please stir the marinade several times from the bottom halfway through. It will help the flavour penetrate the meat evenly.
Story Behind this Recipe
I added a twist to "Chicken Nanban" (Recipe ID: 95267).
Adding the grated daikon radish helps the meat and dashi blend better.