These are all the ingredients you need. Try not to cut the daikon radish too thickly or thinly. If necessary, parboil the konnyaku.
Parboil the daikon radish. Add the daikon, water (enough to cover the daikon), and dashi into a pot. Cook for about 15 minutes over medium heat. This is important!
Add the chicken thigh into a frying pan and stir fry until it browns lightly. Add the konnyaku and daikon.
Add 100 ml of water, dashi, and the ■ ingredients. Cover and simmer for 20 to 30 minutes over low heat until the flavor has been fully absorbed by then daikon and it's done.
For this, I thinly sliced the daikon, and substituted chicken with pork and konnyaku with chikuwa.
Story Behind this Recipe
I wanted to eat a well-marinated daikon dish.
For parboiling the daikon, just use dashi stock granules. The flavor will penetrate better this way. While simmering, make sure to flip everything over so that they will absorb the flavor and colour evenly. If you can let it cool for about 1 to 2 hours after it's done, the chicken and daikon will absorb even more of the seasonings.