Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is something which I have loved my whole life.
Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. It's a delicate and flavorful side dish. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is simmered, it takes on a completely different.
To begin with this particular recipe, we have to prepare a few components. You can cook re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
- Take 200 grams Chicken breast
- Get 1/2 Daikon radish
- Take 1 Katakuriko
- Get 2 tbsp ◎Soy sauce
- Make ready Simmered Pork Belly Cubes (Recipe ID: 1606942)
- Prepare 5 tbsp ◎Parboiling liquid
- Make ready 2 tbsp ◎Simmering sauce
Mizore Nabe Recipe (Winter Hot Pot with Grated Daikon Radish) Here is how to make Simmered Pork Belly and Daikon Radish. It can be made quickly and easily using Pork. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce.
Steps to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
- Chill the parboiling and simmering liquids. Remove the white fat that coagulates on the surface (don't discard it).
- Cut the daikon radish into quarters and slice to 1 cm thick. Cut the chicken into bite sized pieces.
- Boil the daikon radish in water until tender (or microwave). Meanwhile, dredge the chicken with katakuriko.
- Heat up some of the skimmed pork fat from Step 1 in a frying pan, and stir fry the chicken. When the chicken changes color, add the daikon radish and stir fry some more until lightly browned.
- Add the ◎ ingredients and mix well. Simmer over medium heat. It's done when there's almost no liquid left in the pan.
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