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.