Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken steak with grated daikon radish and lots of green onions. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Steak with Grated Daikon Radish and Lots of Green Onions is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chicken Steak with Grated Daikon Radish and Lots of Green Onions is something that I have loved my entire life. They’re nice and they look wonderful.
Remove the steak from the pan and top grated Daikon radish and green onion. Daikon: Use top green part of daikon where it's sweet and less bitter. You can use chicken/beef/vegetable broth or simply water is okay if you can't find good substitute.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken steak with grated daikon radish and lots of green onions using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Steak with Grated Daikon Radish and Lots of Green Onions:
- Prepare 250 grams Chicken thigh
- Make ready 1 Grated daikon radish
- Make ready 1 large amount Green onions
- Take 2 tbsp Yakiniku sauce
- Prepare 1 dash Salt and pepper
- Make ready 1 Eggplant
- Prepare 1 Lettuce
- Get Homemade yakiniku sauce (store-bought one is ok)
- Get 150 ml Soy sauce
- Make ready 2 tbsp each Vinegar, sake
- Prepare 1 tbsp Mirin
- Prepare 3 tbsp Sugar (if possible, granulated sugar)
- Get 1 clove's worth Grated garlic
- Get 1 thumbtip's worth Grated ginger
- Make ready 1 tsp Tianmianjiang
- Take 1/2 tsp Doubanjiang
- Prepare 1 dash Sesame seeds
Tsuji says to garnish with a. Daikon radish can be served raw or cooked. Add daikon to stews, meat and fish dishes. Purée daikon with other vegetables and served as a light soup.
Steps to make Chicken Steak with Grated Daikon Radish and Lots of Green Onions:
- Slice into the sinews of the of the chicken, and make small cuts on the meat where it's thick so that it will cook through evenly. Bring it to room temperature.
- Remove the stem of the eggplant, cut into 1 cm thick round slices, and soak in water to remove the bitterness. Rip the lettuce into pieces by hand, and soak in water to make it crisp up.
- Cut the green onions into small round slices. Grate the daikon radish, transfer into a sieve to drain the excess water. It's easier to grate the daikon radish when you cut it lengthwise first.
- Heat up a frying pan, and fry the skin side first for 8 minutes over low heat. Flip, and fry for 2 minutes.
- When the chicken is cooked, fry the eggplant in the chicken fat until golden brown.
- In the mean time, slice the chicken, and serve on a plate. It works better when you place the skin side down to cut.
- Serve beside the chicken. Put a lot of grated daikon radish, yakiniku sauce, and green onions, then you're done!
- Garnish with a generous amount of green onions, and it's ready to be served!
- You can use a store-bought yakiniku sauce, but the homemade oneis delicious. All you need to do is add all the ingredients into a pot and lightly simmer.
Daikon-which means "long root" in Japanese-is most commonly eaten raw or stir-fried. It is a staple in nearly all meals in Japan, Korea, and China. The grated daikon goes great with the fried fish and rice cake. Add carrots, long green onions, shiitake and shimeji mushrooms. Fresh Salmon Cooked in Grated Korean Radish with Ponzu Sauce.
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