Exquisite Special Grated Onion Sauce! A Japanese-Style Main Dish Your Family Will Love
The combination of a crunchy exterior and a juicy interior is irresistible in our family's chicken tatsuta (チキン竜田) !
This recipe’s secret weapon is the special "grated onion sauce" poured over the grated daikon radish. This sauce, which concentrates the sweetness and umami of the onion, merges with the refreshing grated daikon radish in an irresistible combo! It is a wildly popular dish with our family.
Since the signature “Tatsuta” breading is so crispy (zaku-zaku, ザクザク), the texture is not lost even when combined with the grated radish, making it impossible to stop eating! Give this Chicken Tatsuta with its exquisite texture and flavor a try!
20 minutes
Chiori
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.
- 3 boneless chicken thighs (10.5 oz. / 300g)
- 7 oz daikon radish (3-4 inches)
- 1 oz onion (1/4 of a whole)
- Asalt and pepper, to taste
- A1 tsp sugar
- A1 tsp soy sauce
- A1 tsp grated garlic (or garlic paste from a tube)
- A1 tbsp sake (or white wine)
- 1 tsp sesame oil
- 5 tbsp potato starch (katakuriko, or cornstarch)
- B2 tbsp mirin (sweet rice wine)
- B2 tbsp soy sauce
- B1 tbsp sake (or white wine)
- B1 tbsp water
- B1 tsp sugar
INSTRUCTIONS
- 1
Bring the chicken thigh to room temperature and let it sit for about 20 minutes. Make shallow cuts in the meat to flatten it as thinly as possible, then cut it in half. Peel the daikon radish and onion, and grate them into separate bowls.
- 2
Place the chicken on a tray, sprinkle with the (A) ingredients (salt and pepper, sugar, soy sauce, garlic, and sake), and rub them into the chicken. Add the sesame oil and rub it in, then let it sit for 10 minutes.
- 3
Place the grated onion and the (B) ingredients (mirin, soy sauce, sake, water, and sugar) in a saucepan and bring to a boil over medium-low heat. Once simmering, cook for about 1 minute until it reduces slightly, then remove from the heat.
- 4
Coat the chicken from Step 2 with the potato starch and let it sit for 5–10 minutes. (Letting it sit for a while allows the potato starch to adhere firmly, and the lumps will become the signature “Tatsuta” texture.)
- 5
Pour vegetable oil into a small frying pan to a depth of about 1 ¼ inches (3 cm). Once hot, add one piece of chicken from Step 4 at a time and fry over medium heat for 4–5 minutes until crispy, then remove and set on a rack to drain the excess oil. (For an extra crunchy texture, we recommend double frying.)
- 6
Slice the chicken and arrange it on a plate. Squeeze the grated daikon to remove the liquid, then dollop it on top of the chicken. Drizzle the onion sauce over everything before serving.
RecipeID
615
Tips & Notes
・Allowing the chicken to return to room temperature helps to prevent the center from being undercooked.
・This recipe makes a generous amount of the onion sauce and is strongly seasoned. You can adjust the richness of the sauce by adjusting the simmering time. When serving, mix with the grated daikon radish little by little, tasting as you go.
・If you want to skip making the sauce, ponzu (citrus-seasoned soy sauce) or mentsuyu (noodle soup base) can be used instead.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.