Soft and Crispy Chicken Breast Topped with Grated Radish

Soft and Crispy Chicken Breast Topped with Grated Radish

Even though it's not fried, the outside is crispy and the inside is soft.
Enjoy this chicken with grated radish and ponzu soy sauce.

Ingredients: Serves 2-3

Chicken breast
2 tablespoons
1 tablespoon
Grated daikon radish
4 tablespoons
Japanese leeks
2 tablespoons
1 tablespoon (to taste)


1. Pour the sake over the chicken breast and let it marinate for around 20 minutes.
2. Finely chop the Japanese leeks. Grate the daikon radish.
3. Lightly wipe off the sake with a paper towel and then sprinkle katakuriko on both sides of the chicken.
4. Cover the chicken with aluminum foil and cook it skin side down in a teflon pan covered with the lid. Cook for 7 minutes over low heat until well browned. Flip and cook the other side for 5 minutes. Then cook the edges and the skin.
5. Cut the cooked chicken into bite size pieces. Top with grated radish, Japanese leeks, and ponzu soy sauce. All done!
6. It will look like this.

Story Behind this Recipe

My dear daughter's favorite food is chicken.
This dish contains no salt and pepper and no oil, but it's refreshingly delicious!