Chicken simmered in Daikon and Carrots
I got this recipe from the blog, “Japanese Food Report“. I liked the idea of using daikon and carrots together. The first adds an interesting umami flavor while the latter lends a subtle sweetness to the broth. The beauty of such a simple recipe is that you can add more or less of any of the ingredients according to your palate.
A liked the technique using the otoshi buta or the drop-lid. I fashioned one using parchment paper and poking some holes in it. With the use of a drop lid, everything is heated evenly while the cooking liquid evaporates and gets concentrated in flavor.
For this dish, I used:
- 5 boneless and skinless chicken thighs (sliced into bite-size pieces)
- 1 big carrot
- 3/4 lb. of daikon radish
- 2 teaspoons sake
- 4 tbs. usukuchi (Japanese light soy sauce)
- 1 teaspoon mirin -> not in original recipe
- 2 tablespoon sugar
Basically the cooking process goes this way: simmer the daikon and carrots for 15 minutes. Add the sake and chicken, bring to a boil and then simmer. Add the soy sauce, mirin and sugar and simmer for another 10 minutes or until the chicken is cooked through.
Serve with warm rice and some additional soy sauce for dipping.
Very comforting and warming!
Cheers,
Rosa
We need warm soups right now! It’s cold out there! Nice to have a good recipe with daikon. I’ve gotten it from the farm, but have had to wing it in the past.
I have seen the technique of using parchment paper over soups and stews, but I never new the principle behind it. Very interesting.
What a perfect soup for our gray Oregon winter. I love that your recipe incorporates daikon. I’m new to your blog but had had a wonderful time browsing through your earlier posts. I really love the food and recipes you feature here. I’ll definitely be back. Have a wonderful day. Blessings…Mary
Fabulous soup….perfect for me in this cold weather. Sometimes simple is good. I have been cooking soup almost everyday. At least it’s so comforting as the hot soup travels down into my tummy and warms up my body
Happy National Soup Month! Your soup is filling me with warmth “as we speak” and we need every bit we can get here in PA. I love the notion of combining daikon and carrots together. I’m keeping this one. Thanks for sharing…
Such a hearty bowl of soup. Definitely great for th the freezing days!
Such a beautiful winter soup. Amazing!
Very soul warming soup!
Thanks everyone!!! I’m kinda having limited access to internet right now but I’m excited to share more food experiences and recipes!