Diagonally cut the chicken into bite sized pieces. Coat with katakuriko in a plastic bag. Shake off the excess.
Put the ponzu sauce, water, yuzu pepper and grated daikon radish in a pot and bring to a boil.
Add a few chicken pieces in a single layer to the pot. When they're cooked, take them out, and put in another batch (if you crowd the pot, the meat will get tough.) Great piping hot, or chilled until ice cold in the refrigerator.
Story Behind this Recipe
I had an eggplant dish with the same flavors of grated daikon radish, and thought that the same flavors would be great with chicken breast meat and tried it out. It ended up being really delicious!
When you simmer the dish, put in the chicken a few pieces at a time. Take them out as soon as they're done and replenish more pieces. Chicken coated with katakuriko is tender and has plenty of flavor, with an easy to eat texture when cooked, it's delicious!