Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.
Enjoy this versatile sauce with Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or Thank you for your kind words! 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 But, please remember, this dish is served with Sansho Ponzu Sauce.
To begin with this particular recipe, we have to prepare a few components. You can cook light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce:
- Get 1 large Chicken thigh
- Get 1/8 tsp Salt
- Get 1 tbsp Sake
- Get 200 grams Daikon radish
- Make ready 1 small bunch Mitsuba
- Make ready 1/4 of 1 yuzu Yuzu peel
- Get 1 tbsp Yuzu juice
- Make ready 2 tsp Usukuchi soy sauce
Learn how to make ponzu with grated daikon, a soy-based sauce that's infused with bonito flakes, kombu and citrus, and perfect for seafood. A citrus-laced sauce perfect for seafood. Mizore Nabe Recipe (Winter Hot Pot with Grated Daikon Radish) Keihan (Chicken Soup over Rice) Recipe 鶏飯の作り方 レシピ.
Steps to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce:
- Slice open the thick parts of the chicken so that it's an even thickness all over. Put shallow cuts in a crisscross pattern on the meat side of the chicken. Season with salt and pepper and leave for 3 minutes or so.
- Grate the daikon radish and drain in a sieve. Blanch the mitsuba briefly in boiling water and refresh in cold water; squeeze out well and cut into 2 cm long pieces.
- Remove the peel of the yuzu thinly, and julienne. Mix the yuzu juice and soy sauce together to make ponzu sauce.
- Line a steamer with a kitchen parchment paper and bring to a boil over high heat. Add the chicken and steam for about 15 minutes. Remove from the steamer and let cool.
- Slice the chicken into 1cm wide pieces and put on a serving plate. Top with the grated daikon radish, mitsuba and julienned yuzu peel.
- Serve with the ponzu sauce. Bon appetit!
Ponzu Sauce Sauce Ponzu Sauce OEM Factory BRC HACCP Price Grapefruit Yuzu Vinegar Japanese Cuisine Fried Food Dipping Ponzu Sauce. You can also choose from brewed ponzu sauce, as well as from light soy sauce ponzu sauce, and whether ponzu sauce is brc, jas, or iso. Made from grated radish, daikon oroshi is well regarded for its nutritional benefits, thanks to digestive enzymes lipase, protease, and amylase that help to break down fatty and greasy foods. Japanese use it regularly as a topping on rice and noodles as well as a side dish for meat dishes including chicken. An expertly prepared steak served with refreshing ponzu, grated daikon, and just a little sansho pepper - surely it does not get much better than While steak is resting, mix grated daikon radish with yuzu ponzu in a small dish.
So that is going to wrap it up for this special food light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
