Cut the daikon radish into 3 cm thick slices, peel the skin, round the edges, and cut a cross cut into the tops and bottoms. Place the daikon radish into a large pot with plenty of water, and boil until the daikon softens.
Cut the chicken into large bite-sized chunks, rub in salt and 1 tablespoon sake (not listed), and let sit for a while. Coat the chicken in katakuriko. Heat a Teflon frying pan (oil the pan if you're using a normal pan, place the chicken into the pan skin-side down, and cook until slightly browned.
Flip the chicken over, cover with a lid if you have one, cook through over a medium heat, cooking until browned like the skin side.
Discard the daikon radish broth. Return the daikon radish to the pot, add in the chicken from Step 3 along with 200 ml water and 300 ml cooking sake, and stew over low heat for about 10 minutes.
Add in the sugar, soy sauce, oyster sauce, mirin, and star anise. Stew on a low heat for 5-10 minutes, flip the chicken and daikon radish over, stew for an additional 5-10 minutes, and it is done.
If you have extra time, let cool after Step 5. You can just let it sit in the pot covered with a lid, and heat it up again right before eating to allow the flavor to soak in more fully.
Story Behind this Recipe
I ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.
I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's Recipe ID: 398519. The chicken became tender and the simmer was thickened from the starch, and overall became more delicious. I wanted to make it ever richer, so I added in oyster sauce. The katakuriko burns easily, so stew over low heat while keeping an eye on it.