Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken
Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken. One of my favorites food recipes. For mine, I am going to make it a little 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 favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is something that I’ve loved my entire life. They are nice and they look fantastic.

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 get started with this 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:
  1. Get 200 grams Chicken breast
  2. Make ready 1/2 Daikon radish
  3. Take 1 Katakuriko
  4. Prepare 2 tbsp ◎Soy sauce
  5. Get Simmered Pork Belly Cubes (Recipe ID: 1606942)
  6. Take 5 tbsp ◎Parboiling liquid
  7. Take 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:
  1. Chill the parboiling and simmering liquids. Remove the white fat that coagulates on the surface (don't discard it).
  2. Cut the daikon radish into quarters and slice to 1 cm thick. Cut the chicken into bite sized pieces.
  3. Boil the daikon radish in water until tender (or microwave). Meanwhile, dredge the chicken with katakuriko.
  4. 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.
  5. 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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