Chicken Steak with Grated Daikon Radish and Lots of Green Onions

It's a rich-flavoured but refreshing, delicious chicken steak! The eggplant cooked in the chicken fat is also tasty!

Ingredients: 1-2 servings

Chicken thigh
250 g (1 thigh)
Grated daikon radish
as needed
Green onions
a large amount
Yakiniku sauce (Recipe ID: 1939372)
2 tablespoons
Salt and pepper
a small amount
as needed
Homemade yakiniku sauce (store-bought one is ok)
Soy sauce
150 ml
Vinegar, sake
2 tablespoons each
1 tablespoon
Sugar (if possible, granulated sugar)
3 tablespoons
Grated garlic
1 clove's worth
Grated ginger
1 thumbtip's worth
1 teaspoon
1/2 teaspoon
Sesame seeds
a small amount


1. Slice into the sinews of the of the chicken, and make small cuts on the meat where it's thick so that it will cook through evenly. Bring it to room temperature.
2. Remove the stem of the eggplant, cut into 1 cm thick round slices, and soak in water to remove the bitterness. Rip the lettuce into pieces by hand, and soak in water to make it crisp up.
3. Cut the green onions into small round slices. Grate the daikon radish, transfer into a sieve to drain the excess water. It's easier to grate the daikon radish when you cut it lengthwise first.
4. Heat up a frying pan, and fry the skin side first for 8 minutes over low heat. Flip, and fry for 2 minutes.
5. When the chicken is cooked, fry the eggplant in the chicken fat until golden brown.
6. In the mean time, slice the chicken, and serve on a plate. It works better when you place the skin side down to cut.
7. Serve beside the chicken. Put a lot of grated daikon radish, yakiniku sauce, and green onions, then you're done!
8. Garnish with a generous amount of green onions, and it's ready to be served!
9. You can use a store-bought yakiniku sauce, but the homemade one (Recipe ID: 1939372) is delicious. All you need to do is add all the ingredients into a pot and lightly simmer.

Story Behind this Recipe

I created this recipe using yakiniku sauce.