Fast Guide to Producing 5-Star Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce
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To prepare an unforgettable Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce, here are the components required:
- Use 1 large of Chicken thigh.
- Use 1/8 tsp of Salt.
- Provide 1 tbsp of Sake.
- Use 200 grams of Daikon radish.
- Take 1 small of bunch Mitsuba.
- Provide 1/4 of of 1 yuzu Yuzu peel.
- Prepare 1 tbsp of Yuzu juice.
- You need 2 tsp of Usukuchi soy sauce.
After preparing the components, next you are ready to prepare your tasty Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce by following the procedures on this section:
- 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!.
Didn't taste like super high quality fish and was a bit dry. Japanese-style chicken cutlet served with our original katsu sauce and fresh sesame.. Stir-fried yakisoba noodles with savory pork. Light refreshing almond tofu with peach & orange sauce. Order online from Taiko on MenuPages.
Recipe : Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce
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step by step to make Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce
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