Recipe: Delicious Chicken Steak with Grated Daikon Radish and Lots of Green Onions

Chicken Steak with Grated Daikon Radish and Lots of Green Onions. Great recipe for Chicken Steak with Grated Daikon Radish and Lots of Green Onions. I created this recipe using yakiniku sauce. Please make sure to fry the skin side of the chicken first.

This was my attempt of making homemade sauce. If you strain the grated daikon radish too much, it will taste dried out, so leave a moderate amount of moisture and top on the steak. Recipe by JCT Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. You can cook Chicken Steak with Grated Daikon Radish and Lots of Green Onions using 17 ingredients and 9 steps. Here is how you achieve it.

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

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

Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet. Serve immediately, garnished with green onions and sesame seeds, if desired. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak.

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

1. 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..
2. 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..
3. 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..
4. Heat up a frying pan, and fry the skin side first for 8 minutes over low heat. Flip, and fry for 2 minutes..
5. When the chicken is cooked, fry the eggplant in the chicken fat until golden brown..
6. In the mean time, slice the chicken, and serve on a plate. It works better when you place the skin side down to cut..
7. Serve beside the chicken. Put a lot of grated daikon radish, yakiniku sauce, and green onions, then you're done!.
8. Garnish with a generous amount of green onions, and it's ready to be served!.
9. 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..

Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Tear some paper towel off to wrap the green onion, about three sheets per bag (six total). Place half the green onions on one set of paper towels and the other half on another. Avoid wrapping too tight so the green onions don't get crushed. To prolong the shelf life, separate the leaves and the root as the leaves absorb moistures from the root.