by

Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish

Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish

The ponzu sauce, yuzu pepper and grated daikon radish combined makes a great summer dish. You'll end up eating bowls of this stuff!

Ingredients: 4 servings

Chicken breast
2 to 3
Katakuriko
as needed
Ponzu
80 ml
Water
300 ml
Yuzu pepper paste (if you like it)
1 teaspoon
Grated daikon radish
3 cm

Steps

1. Diagonally cut the chicken into bite sized pieces. Coat with katakuriko in a plastic bag. Shake off the excess.
2. Put the ponzu sauce, water, yuzu pepper and grated daikon radish in a pot and bring to a boil.
3. 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!