Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce. One of my favorites food recipes. For mine, 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Light and Refreshing Steamed Chicken With Yuzu, Grated Daikon Radish and Ponzu Sauce is something that I’ve loved my entire life.
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. 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!
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready 1 large Chicken thigh
- Make ready 1/8 tsp Salt
- Prepare 1 tbsp Sake
- Make ready 200 grams Daikon radish
- Get 1 small bunch Mitsuba
- Get 1/4 of 1 yuzu Yuzu peel
- Get 1 tbsp Yuzu juice
- Take 2 tsp Usukuchi soy sauce
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. Serve with daikon ponzu dipping sauce. First, let's make the ponzu sauce. Cut the yuzu citruses in half and squeeze out the juice with a citrus juicer.
Instructions 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!
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. Ponzu isn't just a delicious Japanese dipping sauce with Shabu Shabu or Gyoza, it's also the Punch Sauce indeed. 😛. Japan's bottled varieties of ponzu dressing are usually made with locally Steak dressing - drizzle over freshly cooked steak, and top with fresh shredded daikon (Japanese radish). Mizore Nabe Recipe (Winter Hot Pot with Grated Daikon Radish)
So that’s going to wrap this up for this exceptional food light and refreshing steamed chicken with yuzu, grated daikon radish and ponzu sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
