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.
Heat the butter or margarine in a large pot, then cook the chicken (Be careful not to burn it).
When the chicken has turned golden brown, remove from the pot and cook the daikon radish and shimeji mushrooms.
Add the water and soup stock cubes. Boil for a while.
When the daikon radish has softened, add the cooked chicken, white sauce, and milk. Season with salt and pepper.
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.
If you prepare the chicken as described, it's very flavorful!