Recipe of Ultimate Sweet and Savoury Braised Chicken and Daikon Radish with Yuzu Pepper Paste

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Sweet and Savoury Braised Chicken and Daikon Radish with Yuzu Pepper Paste. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Sweet and Savoury Braised Chicken and Daikon Radish with Yuzu Pepper Paste is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Sweet and Savoury Braised Chicken and Daikon Radish with Yuzu Pepper Paste using 13 ingredients and 4 steps. Here is how you can achieve that.

I made up a recipe using Takara brand mirin. Adjust the quantity of yuzu pepper paste to taste. Recipe by EnjoyKitchen.

Ingredients and spices that need to be Take to make Sweet and Savoury Braised Chicken and Daikon Radish with Yuzu Pepper Paste:

1. 1 Chicken breast
2. 1/2 Daikon radish
3. 1 ●Salt and pepper (to taste)
4. 1 tbsp ●Sake
5. 1 tbsp Katakuriko
6. 1 tbsp Vegetable oil
7. 300 ml ◎ Water
8. 1 tsp ◎ Dashi stock granules
9. 2 tbsp ◎ Sake
10. 2 tbsp ◎ Mirin
11. 2 tbsp ◎ Sugar
12. 2 tbsp ◎ Soy sauce
13. 1 tsp Yuzu pepper paste

Steps to make to make Sweet and Savoury Braised Chicken and Daikon Radish with Yuzu Pepper Paste

1. Slice the chicken thinly and cut into bite sizes. Put into a plastic bag and add the ● ingredients. Rub well. Add the katakuriko and rub well until there is no excess flour.
2. Heat vegetable oil in a deep frying pan. Arrange the prepared chicken pieces in one layer in the pan. Fry over medium heat.
3. Quarter the daikon and slice. Add the sliced daikon to the pan and fry.
4. Add the ◎ ingredients to the pan and cover. Simmer until the sauce is reduced. At the end, add the yuzu pepper paste and mix well. Serve.

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