Chicken Steak with Grated Daikon Radish and Lots of Green Onions. We are making Mizore Nabe, a hot pot served with grated daikon radish. The grated daikon goes great with the fried fish and rice cake. Remove the steak from the pan and top grated Daikon radish and green onion.

The purpose is to make panko wet to make good binding with meat and onion. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. You can have Chicken Steak with Grated Daikon Radish and Lots of Green Onions using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Steak with Grated Daikon Radish and Lots of Green Onions

It's 250 grams of Chicken thigh.
It's 1 of Grated daikon radish.
It's 1 large of amount Green onions.
It's 2 tbsp of Yakiniku sauce.
You need 1 dash of Salt and pepper.
It's 1 of Eggplant.
Prepare 1 of Lettuce.
You need of Homemade yakiniku sauce (store-bought one is ok).
It's 150 ml of Soy sauce.
It's 2 tbsp of each Vinegar, sake.
You need 1 tbsp of Mirin.
It's 3 tbsp of Sugar (if possible, granulated sugar).
You need 1 of clove's worth Grated garlic.
It's 1 of thumbtip's worth Grated ginger.
You need 1 tsp of Tianmianjiang.
Prepare 1/2 tsp of Doubanjiang.
It's 1 dash of Sesame seeds.

Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Japanese Steak (Grated Radish) is one of the dishes first introduced in the very first Cooking Mama. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon.

Chicken Steak with Grated Daikon Radish and Lots of Green Onions step by step

Slice into the sinews of the of the chicken, and make small cuts on the meat where it's thick so that it will cook through evenly. Bring it to room temperature..
Remove the stem of the eggplant, cut into 1 cm thick round slices, and soak in water to remove the bitterness. Rip the lettuce into pieces by hand, and soak in water to make it crisp up..
Cut the green onions into small round slices. Grate the daikon radish, transfer into a sieve to drain the excess water. It's easier to grate the daikon radish when you cut it lengthwise first..
Heat up a frying pan, and fry the skin side first for 8 minutes over low heat. Flip, and fry for 2 minutes..
When the chicken is cooked, fry the eggplant in the chicken fat until golden brown..
In the mean time, slice the chicken, and serve on a plate. It works better when you place the skin side down to cut..
Serve beside the chicken. Put a lot of grated daikon radish, yakiniku sauce, and green onions, then you're done!.
Garnish with a generous amount of green onions, and it's ready to be served!.
You can use a store-bought yakiniku sauce, but the homemade oneis delicious. All you need to do is add all the ingredients into a pot and lightly simmer..

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