Chicken and Daikon Nimono. Daikon soaks up all the cooking juices in this comforting winter dish. Nimono means simmered (niru) thing (mono). In this nimono dish, the chicken is first cooked skin-side down, generating a lot of oil.

To begin with this particular recipe, we must first prepare a few ingredients. Here is how you cook it. Mix all spices in a bowl (soy sauce, sake, mirin, hondashi and sugar). You can have Chicken and Daikon Nimono using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken and Daikon Nimono

It's 200 g of chicken breast meat.
It's 300 g of daikon(radish).
You need 1 stalk of medium size green onion(you can use 1/2 stalk negi).
Prepare of Ginger, roughly half a piece.
Prepare 1 tbsp. of vegetable oil.
You need of Seasoning.
Prepare 2 cups of dashi broth.
It's 1/4 cup of sake.
It's 2.5 tbsp of soy sauce.
It's 2 tbsp of sugar.
It's 1 tbsp of mirin.

Cut the chicken into bite size pieces. Slice the ginger into thin size, cut the green onion into diagonal slices. Cut the daikon in half lengthwise and cut it into slices. Combine the seasoning ingredients in a bowl.

Chicken and Daikon Nimono step by step

Cut the chicken into bite size pieces. Slice the ginger into thin size, cut the green onion into diagonal slices. Cut the daikon in half lengthwise and cut it into slices..
Combine the seasoning ingredients in a bowl..
Heat the vegetable oil in a pot. Lightly stir fry the green onions and ginger. Add the chicken and cook until it changes color..
Add the daikon slices and cook on both sides..
Pour the seasoning liquid and bring to a boil over high heat. Remove the surface scum and reduce the heat to low simmer. Cover with a lid and cook for another 20 minutes, then serve..

Nimono is a famous cooking technique in Japan. It's a simple dish using fish, vegetables, or meat simmered in broth that is primarily used in home-style cooking. The recipe here is for a classic inaka nimono, a hearty, country-style stewed dish with daikon radish and carrot, two other vegetables that are in peak season in the autumn. See recipes for Chicken and Daikon Nimono too. The first time I was testing out a similar recipe I found online but it called for too much soy sauce.