Grated Daikon Radish and Stewed Chicken with Mentsuyu

Grated Daikon Radish and Stewed Chicken with Mentsuyu

This is a regular dish in our home prepare in 10 minutes that's seasoned with mentsuyu.
The breast meat and tenders become incredibly soft, and the grated daikon sauce lightens this dish.

Ingredients: 4 servings

Chicken breast (ortenderloins)
1 fillet (4 chicken tenderloins)
Salt and pepper
a dash of each
to taste
Grated daikon radish
3 cm
Mentsuyu (3x concentrate)
50 ml
150 ml
Chopped green onions (optional)
to taste
a thumb's worth (to taste)


1. 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.
2. 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.
3. 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.
4. 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.