Recipe: Tasty Chicken Nanban with Grated Daikon Radish

Chicken Nanban with Grated Daikon Radish. This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste.

Chicken Nanban is always served with a side of Japanese tartar sauce, and it usually includes some thinly shredded cabbage on the side. Had a lot of daikon in the fridge and I wanted to try something different. Came across this recipe some time ago and loved it. You can cook Chicken Nanban with Grated Daikon Radish using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken Nanban with Grated Daikon Radish

1. You need 400 grams of Chicken breasts.
2. You need 1 dash of Salt.
3. You need 1 small of Onion.
4. It's 1 medium of Tomato.
5. It's 13 of cm Daikon radish.
6. It's 7 of Shiso leaves.
7. You need 150 ml of Japanese dashi stock.
8. Prepare 4 tbsp of Vinegar.
9. Prepare 3 tbsp of Sugar.
10. Prepare 4 tbsp of Soy sauce.
11. Prepare 1 of Cake flour.
12. It's 1 of Vegetable oil.

Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper. Add all ingredients for the cooking sauce. My Chicken Nanban Recipe is inspired by the original Chicken Nanban at Naochan in Miyazaki Prefecture, Japan.

Chicken Nanban with Grated Daikon Radish instructions

1. Cut the chicken diagonally into 5 mm thick bite-sized pieces, and sprinkle with a little bit of salt. Cut the onion in half lengthwise, and thinly slice it. Peel the skin off the daikon radish, and grate. Cut the tomato into pieces. Julienne the shiso leaves..
2. Mix the dashi stock, vinegar, sugar, soy sauce, and onion, and microwave for about 1 minute. Mix well, and set aside (this is the sauce)..
3. Heat a small amount of vegetable oil in a frying pan. Thinly coat the Step 1 chicken with flour, and fry until golden brown. Please make sure you cook through the chicken..
4. When the Step 3 chicken is cooked, marinate in the Step 2 sauce. Leave the marinade in the fridge for at least 2 hours. Squeeze out the liquid from the grated daikon radish and add to the marinade right before eating. Mix briefly, top with the tomato and shiso leaves, and enjoy..
5. Please stir the marinade several times from the bottom halfway through. It will help the flavour penetrate the meat evenly..

Instead of the usual flour or potato starch. Chicken meatballs have the very nice subtle shiso flavor and they become fluffy after cooked. I like adding a generous amount of coarsely grated daikon (I highly recommend you use Onioroshi daikon grater for the nice crunchy texture for grating daikon). They give both texture and more flavor to the. Daikon radishes are a Japanese member of the Brassica family.