Agedashi is a beloved traditional Japanese dish commonly served at home or in Japanese restaurants.
The term originally referred to a simple preparation method: frying ingredients without batter and serving them directly—hence the name “agedashi,” which means “fried and served.”
Although tofu is the most well-known agedashi ingredient today, vegetables like eggplant, daikon radish, and taro were also commonly prepared this way during early modern times in Japan.
This recipe provides a hearty twist on the classic agedashi tofu: using tender chicken breast instead.
With proper preparation and cutting, the meat stays incredibly soft and moist.
The light and refreshing flavor makes it easy to eat, and the seasoning is foolproof!
While grating the daikon radish may take a bit of time, once that’s done, the rest is smooth sailing.
The combination of daikon and chicken is deeply flavorful—definitely worth a try!
20 minutes
Amin
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 oz chicken breast
- 2 inches of a daikon radish (more or less to taste)
- chopped green onion (to taste)
- A1 tbsp. sake
- A1/2 tsp. sugar
- A1/2 tsp. salt
- B2 tbsp. concentrated noodle soup base (mentsuyu, 3x strength)
- B1/2 tsp. ginger paste (or grated ginger)
- B3 tbsp. water
- B2 tbsp. potato starch (katakuriko)
- B2 tbsp. vegetable oil
INSTRUCTIONS
- 1
Cut the chicken breast in half lengthwise, then slice diagonally into thin pieces. Place in a bowl with A (sake, sugar, and salt)and massage gently. Let sit for about 5 minutes.
- 2
Grate the daikon radish and lightly squeeze out excess liquid. In a bowl, mix the grated daikon radish with B (noodle soup base, ginger, and water)
- 3
Lightly coat the chicken pieces with potato starch.
- 4
Heat the vegetable oil in a frying pan. Shake off any excess starch from the chicken and fry until golden brown on one side. Flip over and continue cooking until golden brown on all sides and cooked through. Drain excess oil and plate.
- 5
Generously spoon the grated daikon sauce over the chicken and top with chopped green onion.
RecipeID
105
Tips & Notes
・ Squeezing the grated daikon gently is enough; avoid pressing too hard.
・ Chicken thighs can be used as a substitute for chicken breast.
・ To achieve the best texture, slicing the chicken breast on the bias is essential.
MY RATING
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I’m a mother of three growing children. I’m always exploring ways to prepare meals that are both enjoyable and satisfying for everyone, while saving on the grocery budget without making it feel like a sacrifice. My motto is to create “extra delicious, everyday home meals” that satisfy the whole family, using only ingredients you can buy at a regular supermarket and seasonings you’re likely to already have at home.