Recipe: Yummy Chicken and Daikon Nimono

Chicken and Daikon Nimono. In this nimono dish, the chicken is first cooked skin-side down, generating a lot of oil. You can remove the excess oil with a paper towel if you like. Julienne the ginger into short strips and cut the negi into thick diagonal slices.

Grab it on the App Store. "Nimono" is the Japanese word for food that is boiled and seasoned. The taste is very mild and the aroma reminds me of the way my childhood home used to smell when I got home from school. Nimono is a famous cooking technique in Japan. You can have Chicken and Daikon Nimono using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken and Daikon Nimono

1. Prepare of chicken breast meat.
2. It's of daikon(radish).
3. Prepare of medium size green onion(you can use 1/2 stalk negi).
4. You need of Ginger, roughly half a piece.
5. It's of vegetable oil.
6. It's of Seasoning.
7. It's of dashi broth.
8. It's of sake.
9. Prepare of soy sauce.
10. It's of sugar.
11. It's of mirin.

It's a simple dish using fish, vegetables, or meat simmered in broth that is primarily used in home-style. Most of the time, it's some sort of braised fish, meat or vegetable in a soy sauce, sake and/or mirin sauce. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. It's a delicate and flavorful side dish.

Chicken and Daikon Nimono instructions

1. Cut the chicken into bite size pieces. Slice the ginger into thin size, cut the green onion into diagonal slices. Cut the daikon in half lengthwise and cut it into slices..
2. Combine the seasoning ingredients in a bowl..
3. Heat the vegetable oil in a pot. Lightly stir fry the green onions and ginger. Add the chicken and cook until it changes color..
4. Add the daikon slices and cook on both sides..
5. Pour the seasoning liquid and bring to a boil over high heat. Remove the surface scum and reduce the heat to low simmer. Cover with a lid and cook for another 20 minutes, then serve..

Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono, not just in restaurants, and bentos. Delicious chicken wing cooked in a savory soy sauce broth with daikon, the slow cooker makes the meat simply fall off the bones. Making Nimono (煮物) with Slow Cooker. In Japan, simmered dishes are called Nimono (煮物) and a typical home cooked meal usually includes one or more nimono. Remove the chicken from the liquid, and strain the solids, reserving the poaching liquid.