Easy and Delicious Daikon Radish Stew

Easy and Delicious Daikon Radish Stew

This is a yummy stew made with chunks of daikon radish and tender simmered chicken. It doesn't have carrots or potatoes, so it's real simple.

Ingredients: 4-5 servings

Daikon radish
Chicken thigh meat
Shimeji mushrooms
1 packet
Plain flour
as needed
Butter or margarine
as needed
White Sauce
as needed
Salt and pepper
to taste
Soup stock cubes
500 ml
150 ml
Daikon radish leaves
a small amount


1. Peel the daikon radish and cut into large chunks. Shred the shimeji mushrooms. Mix together the salt, pepper, and flour. Cut the chicken into large, bite-sized chunks and coat with the flour mixture.
2. Heat the butter or margarine in a large pot, then cook the chicken (Be careful not to burn it).
3. When the chicken has turned golden brown, remove from the pot and cook the daikon radish and shimeji mushrooms.
4. Add the water and soup stock cubes. Boil for a while.
5. When the daikon radish has softened, add the cooked chicken, white sauce, and milk. Season with salt and pepper.
6. Parboil the daikon radish leaves in salted water, chop them up, and garnish the stew.

Story Behind this Recipe

I often serve this to my family during the winter. Everyone looks forward to the umami of the daikon radish and chicken, so we tend to stick with these basic ingredients without adding anything else to it.