Put the katakuriko, salt, and pepper in a plastic bag, slice the chicken on the diagonal into bite-sized pieces, then coat in the katakuriko. Measure the mentsuyu.
Heat a frying pan, add the chicken pieces, making sure they don't overlap, and brown both sides. Grate the daikon and ginger directly into the pan.
Add the mentsuyu along with the water, simmer for 2 to 3 minutes, and when chicken is well-coated, it's ready to be serve.
Transfer to a serving dish, then garnish with chopped green onions.
Story Behind this Recipe
I often prepare this dish for my family, but they don't know how easy this is to make.
You only need a small amount of salt and pepper. Make sure to lightly dust the chicken with katakuriko before browning. Since I'm lazy, I don't peel the daikon before grating. It's easier and bulks up the dish. Just be sure to wash it well.