A citrusy dish sure to hit the spot on hot summer days! This Japanese-style dish features umami-rich chicken topped with an exquisite, refreshing grated daikon radish sauce.
It only takes 10 minutes to bring this stunning dish to your dinner table! Simply pan-fry, top with grated radish, and drizzle on a citrusy ponzu-style sauce.
The fragrant pan-fried chicken is crispy on the outside and juicy and tender on the inside. Paired with subtly-sweet seared green onions and coated with a refreshing grated radish ponzu sauce, this dish pairs perfectly with both rice and drinks!
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5oz boneless chicken thighs (about 3 thighs, 300g)
- 2 Japanese long green onions (white part, or scallions)
- 1/2cup daikon radish, grated (about 2 inches of a daikon radish)
- A1tbsp soy sauce
- A1tbsp mirin (sweet rice wine)
- A1tsp lemon juice
- salt and pepper, to taste
- 1/2tbsp sesame oil
DIRECTIONS
- 1
Cut the chicken thighs into bite-sized pieces and sprinkle with salt and pepper. Cut the long green onion (white part) into pieces about as long as the chicken.
- 2
Heat the sesame oil in a frying pan over medium heat and add the onions and chicken (skin-side down). After frying for 3 minutes, flip and fry for another 2 minutes. Once the chicken is cooked through, transfer to a plate.
- 3
Wipe out any excess oil with a paper towel and add the mixed (A) ingredients (soy sauce, mirin, and lemon juice) to the frying pan. Bring to a boil, then turn off the heat.
- 4
Grate the daikon radish and lightly squeeze to remove excess moisture. Dollop on top of the chicken and drizzle with the citrus sauce.
RecipeID
642
Tips & Notes
・If the long green onion is long and thick, 1 stalk is enough!
・Optionally, you can use store-bought ponzu (citrus-seasoned soy sauce) in place of the (A) sauce.
・Vinegar can be substituted for the lemon juice if you don’t have any on hand, but it will result in a more acidic finish.
・I used a 10.2-inch (26 cm) frying pan.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."